Cacio e Pepe

(formerly titled "making up for past transgressions")

a while back, while perusing tumblr, i came across a recipe; basically pasta with pepper but if you want it to sound fancy, call it Cacio e Pepe.

it sounded different, cheesy and easy so we decided to make it one night..  However, being rule-breakers, we basically did everything that the original recipe said not to do - we didnt buy superfresh black pepper - we just used the little 4 pepper grinder that was up in the cabinet.  we didnt use two kinds of cheese - we used whatever it was that we had in the fridge...  and that month or two ago?  it was ok but WAY too hot (um, thats why the recipe didnt call for 4-color pepper, i suppose?).  and not good enough to be worth it.  i dont think i even finished mine.  and dude, i like to eat, so thats saying something.

i never criticized though - didnt post it as a recipe-gone-wrong - because really, i hate those people on recipezaar who are like "this recipe SUCKS - i made 435 substitutions of the ingredients and it didnt cook right and tasted NOTHING like cheesecake!"

however, even though it may have been our fault the first time, you can understand why i was a bit skeptical to try again...  but we agreed to follow the recipe as written this time and - ooh boy - its amazing how different something comes out when you actually FOLLOW the recipe...   made the right way with the right ingredients - this one is a winner.

someone should remind the recipezaar folks of that...

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Cacio e Pepe
courtesy of We Are Never Full - barely any modifications by me
Click here to import recipe directly into Pepperplate

3/4 pound of spaghetti
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1.5 tablespoons freshly ground pepper 
a bit of the pasta cooking liquid (about 1/4 cup)
1/2 cup of freshly ground pecorino romano
1/2 cup freshly ground parmigiano reggiano

***

Prepare spagetti according to directions on package.  Reserve some of the liquid (about 1/4 cup)

When pasta only has a few minutes left, begin preparing the sauce.

In a separate pan, on low-medium heat, add your butter, oil and 3/4 tbps pepper.
Allow the butter to melt, swirling the pan around to help it move a bit.

When spaghetti is done, add the reserved cooking liquid to your melted butter/pepper/olive oil sauce and swirl the pot again.

Turn heat down to low. Add your spaghetti and toss once.
Add your cheeses and the rest of the pepper (3/4 tbsp) and toss the spaghetti again in the pan to combine all ingredients.

Top with a sprinkle more of pepper and cheese, if desired.
Serve with warm baguette and wine, of course