adapted from Cooks Country. One of our favorites pastas. Must use high quality ingredients, especially the Pecorino. Grating with a rasp makes all the difference as well. Use only the amount of water indicated to cook the pasta. The pasta water needs to be super starchy as it makes the sauce.

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Name: Cacio e Pepe for Two
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 8 ounces Spaghetti; 1 teaspoon table salt for cooking pasta; 2 1/2 ounces (1 1/4 cups) Pecorino Romano cheese grated with rasp & divided; 2 tablespoons Unsalted butter; 3/4 teaspoon Freshly ground pepper plus extra for serving; good Extra Virgin Olive Oil for drizzling

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INGREDIENTS

8 ounces Spaghetti
1 teaspoon table salt ; for cooking pasta
2 1/2 ounces (1 1/4 cups) Pecorino Romano cheese ; grated with rasp & divided
2 tablespoons Unsalted butter
3/4 teaspoon Freshly ground pepper ; plus extra for serving
good Extra Virgin Olive Oil ; for drizzling

Servings

INSTRUCTIONS

Bring 1½ quarts water to boil in large saucepan. Add pasta and 1 teaspoon salt and cook, stirring frequently, until al dente.

Reserve ½ cup cooking water, then drain pasta and return it to pot.

Add 1 cup Pecorino, butter, and reserved cooking water to pasta. Set pot over low heat and, using tongs, toss and stir vigorously to thoroughly combine, about 1 minute. Remove pot from heat, cover, and let pasta sit for 1 minute.

Add pepper and toss pasta vigorously once more so sauce thoroughly coats pasta and any cheese clumps are emulsified into sauce, about 30 seconds. (Mixture may look wet at this point, but pasta will absorb excess moisture as it cools slightly.)

Transfer pasta to individual bowls. Sprinkle with remaining ¼ cup Pecorino and drizzle with oil. Serve immediately, passing extra pepper separately.

NOTES

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Cacio e Pepe for Two

8 ounces Spaghetti
1 teaspoon table salt for cooking pasta
2 1/2 ounces (1 1/4 cups) Pecorino Romano cheese grated with rasp & divided
2 tablespoons Unsalted butter
3/4 teaspoon Freshly ground pepper plus extra for serving
 good Extra Virgin Olive Oil for drizzling

Bring 1½ quarts water to boil in large saucepan. Add pasta and 1 teaspoon salt and cook, stirring frequently, until al dente. 
Reserve ½ cup cooking water, then drain pasta and return it to pot.
Add 1 cup Pecorino, butter, and reserved cooking water to pasta. Set pot over low heat and, using tongs, toss and stir vigorously to thoroughly combine, about 1 minute. Remove pot from heat, cover, and let pasta sit for 1 minute.
Add pepper and toss pasta vigorously once more so sauce thoroughly coats pasta and any cheese clumps are emulsified into sauce, about 30 seconds. (Mixture may look wet at this point, but pasta will absorb excess moisture as it cools slightly.)
Transfer pasta to individual bowls. Sprinkle with remaining ¼ cup Pecorino and drizzle with oil. Serve immediately, passing extra pepper separately.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 2 Servings

Calories: 525
Calories from Fat: 119 (23%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 7.6g	38 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.1g
Cholesterol 30.5mg		9 %
Sodium 1171.5mg		40 %
Potassium 266.4mg		7 %
Total Carbohydrate 85.2g		25 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 81.4g
Protein 15g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 525

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