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Mario Batali's Spaghetti Cacio e Pepe

Spaghetti Cacio Pepe Mario Batali
Simple and delicious!
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
This tasty dish is just the thing for dinner tonight.
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ingredients
  • 1/4 cup coarsely ground black pepper
  • 6 tablespoons extra virgin olive oil
  • 6 tablespoons unsalted butter
  • 1 pound spaghettini
  • 1/4 cup freshly grated Parmigiano-Reggiano plus extra for serving
  • 1/4 cup grated pecorino romano
  • kosher salt
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons kosher salt
    Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt.
  • 2
    1/4 cup coarsely ground black pepper
    6 tablespoons extra virgin olive oil
    6 tablespoons unsalted butter
    Meanwhile, set another large pot over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds. Add the oil and butter and stir occasionally until the butter has melted. Remove from the heat.
  • 3
    1 pound spaghettini
    Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
  • 4
    1/4 cup freshly grated Parmigiano-Reggiano plus extra for serving
    1/4 cup grated pecorino romano
    kosher salt
    Add 1/4 cup of the reserved pasta water to the oil and butter mixture, then add the pasta and stir and toss over medium heat until the pasta is well coated. Stir in the cheeses, add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano on the table.
 
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