Cacio e Pepe

Ingredients

• 12 ounces spaghetti
• 6 tablespoons unsalted butter, (cubed and divided)
• 2 teaspoons fresh cracked pepper
• 1 1/2 cups finely grated Parmesan
• 2/3 cup Pecorino
• 2 tablespoons parsley, (chopped)

Instructions

1. 1

   Cook spaghetti (12 ounces) in well-salted water according to package instructions. Cook just to al dente. Before draining reserve 2 cups of pasta water.

2. 2

   In a large heavy skillet, over medium heat, melt 2 tablespoons butter. Stir in pepper (2 teaspoons), and cook, for about 45 seconds. Add spaghetti stirring to coat with pepper butter.

3. 3

   Reduce heat and add Parmesan (1 1/2 cups) and Pecorino (2/3 cup), tossing the pasta with tongs to coat evenly until the cheese is melted.

4. 4

   Gradually add 1 1/2 cups reserved pasta water to the skillet, adding just enough so the pasta isn't soupy. Bring to a simmer, continuing to toss with tongs, so the pasta doesn't become a solid block. Toss in the remaining butter.

5. 5

   Add more pasta water if the pasta seems dry, tossing constantly. The sauce will thicken and absorb as it continues to simmer and sit so add more pasta water accordingly. Transfer to the warm serving dish, sprinkle with parsley and serve.