Simple Cacio e Pepe



  1. Bring 12 cups of water to a boil. Add salt.
  2. Add pasta, stirring occasionally.
  3. 2 minutes before tender, remove pasta from heat and drain.
  4. Reserve 3/4 cup pasta cooking water.
  5. Melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  6. Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
  7. Add pasta and remaining butter.
  8. Reduce heat to low and add Grana Padano or Parmesan, stirring and tossing with tongs until melted.
  9. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente.

Add more pasta water if sauce seems dry.

Source: NULL