Cacio e Pepe


Adapted from a recipe by Bon Appétit

Serves 2

INGREDIENTS

  • Kosher salt
  • 6 oz. spaghetti
  • 3 tablespoons unsalted butter
  • 1 tsp. freshly cracked black DRØM Pepper, plus additional to finish
  • 3/4 cup finely grated Parmesan
  • 1/3 cup finely grated Pecorino

DIRECTIONS

Bring water to a boil in a large pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.

In the meantime, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted.

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. Transfer pasta to bowls, top with additional DRØM black pepper and serve.

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