The Ultimate Cacio e Pepe

xx R

Ingredients:

1/2 cup freshly grated Parmesan

1/3 cup freshly grated pecorino

4 tbsp unsalted butter

1 tsp freshly cracked black pepper

Salt

Rigatoni or Paccheri

To make:

Generously salt a large pot of boiling water and cook pasta until almost al dente (about 3 minutes shy).

Meanwhile, heat butter in sauté pan and add pepper. Cook on medium heat until the pepper has toasted and the butter has lightly browned. About 2 minutes. Turn off heat.

When pasta has 3 minutes remaining, add a 1/2 cup of cooking water into butter and cook on medium- low heat until the butter and water have emulsified. Add pasta into butter and cook for 2 minutes. Add Parmesan cheese and another 1/3 cup of cooking water. Stir on low heat until cheese and butter mixture has coated the pasta. Now add pecorino and another 1/4 cup of water. Stir vigorously to make sure cheese and water have emulsified and the pasta is coated in sauce. Finish with another crack of black pepper.