Cacio e Pepe

 

This is the last recipe in the taste of Italy week.

This recipe claims to be the italian version of mac and cheese???

The recipe makes 2 servings so adjust if need be,

I know I will have to double it.

Ingredients:

kosher salt

6oz pasta like bucatini or thick spaghetti

3T unsalted butter, cubed, divided

1tsp black pepper

3/4c grated parmesan

1/3c grated pecorino

Create:

Bring 3 quarts of water to a boil in a 5qt pot.

Add your pasta and cook, stirring occasionally, until

about 2 minutes before tender. Drain, reserving 3/4c

pasta cooking water.

Meanwhile, melt 2T butter in a large heavy skillet over

medium heat. Add pepper and cook, swirling in the pan,

until toasted, about 1 minute.

Add 1/2c reserved pasta water to the skillet and bring to a simmer.

Add pasta and remaining butter. Reduce heat to low and

add grana padano, stirring and tossing with tongs until melted.

Remove pan from heat; add pecorino, stirring and tossing until

cheese melts, sauce coats the pasta, and past is al dente.

Transfer pasta to bowls and top with parmesan cheese.