Recipe adapted from The Mozza cookbook by Nancy Silverton.

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Name: Pasta Cacio E Pepe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 3/4 pounds linguine or bavette (narrown ribbon) pasta should be dry; 1/2 cup Extra virgin olive oil; 4 teaspoon Extra virgin olive oil; 4 teaspoons Black pepper coarsely ground plus more for garnish; 1/4 cup Parmigiano-Reggiano cheese freshly grated plus more for garnish; 1/4 cup Pecorino Romano Cheese freshly grated plus more for garnish

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INGREDIENTS

3/4 pounds linguine or bavette (narrown ribbon) ; pasta should be dry
1/2 cup Extra virgin olive oil
4 teaspoon Extra virgin olive oil
4 teaspoons Black pepper ; coarsely ground plus more for garnish
1/4 cup Parmigiano-Reggiano cheese ; freshly grated plus more for garnish
1/4 cup Pecorino Romano Cheese ; freshly grated plus more for garnish

INSTRUCTIONS

1. Bring a large pot of generously salted water to a boil and cook pasta until al dente.

2. During last minute of cooking remove 1 1/2 cups pasta cooking water and reserve.

3. Heat 1/2 cup olive oil, pepper and 1/2 cup pasta cooking water in a skillet.

4. Drain pasta (do not rinse) and immediately add to pan; cook, stirring, 2 minutes add remaining pasta water by the quarter cupful if necessary to prevent sticking. Turn off heat and let rest 1 minute.

5. Add cheese, stirring and shaking the pan until a sauce forms.

6. Drizzle remaining olive oil over pasts, toss to coat and divide among 4 plates, swirling pasta in center of plate, Garnish with additional cheese if desired.

NOTES

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Pasta Cacio E Pepe

3/4 pounds linguine or bavette (narrown ribbon) pasta should be dry
1/2 cup Extra virgin olive oil
4 teaspoon Extra virgin olive oil
4 teaspoons Black pepper coarsely ground plus more for garnish
1/4 cup Parmigiano-Reggiano cheese freshly grated plus more for garnish
1/4 cup Pecorino Romano Cheese freshly grated plus more for garnish

1. Bring a large pot of generously salted water to a boil and cook pasta until al dente.

2. During last minute of cooking remove 1 1/2 cups pasta cooking water and reserve.

3. Heat 1/2 cup olive oil, pepper and 1/2 cup pasta cooking water in a skillet.

4. Drain pasta (do not rinse) and immediately add to pan; cook, stirring, 2 minutes add remaining  pasta water by the quarter cupful if necessary to prevent sticking. Turn off heat and let rest 1 minute.

5. Add cheese, stirring and shaking the pan until a sauce forms.

6. Drizzle remaining olive oil over pasts, toss to coat and divide among 4 plates, swirling pasta in center of plate, Garnish with additional cheese if desired.

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 4 Servings

Calories: 179
Calories from Fat: 162 (91%)

Amt Per Serving		% DV

	Total Fat 18g	24 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 1.7g
Cholesterol 8.5mg		3 %
Sodium 173.2mg		6 %
Potassium 16.9mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.5g
Protein 4.1g		6 %
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: 179

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