Cacio e Pepe
Ingredients
- 1/2 cup breadcrumbs
- 1 tablespoon extra virgin olive oil
- 8 ounces dried spaghetti
- 1/4 cup (1/2 stick) butter, divided
- 1/4 cup extra virgin olive oil
- 1 tablespoon cracked black pepper
- 1 cup parmesan cheese, finely grated
- 1/4 cup romano cheese, finely grated
Steps
- 1
Preheat the oven to 350°.
- 2
In a small bowl, mix together the breadcrumbs and olive oil. Spread out on a sheet tray, and bake until golden brown, 6 to 8 minutes. Set aside.
- 3
Bring a large pot of water to a boil and add a generous pinch of salt. Boil the pasta until it's about two minutes from being perfectly al dente. Drain, reserving 1 cup of the pasta cooking water.
- 4
While the pasta is cooking, heat a large sauté pan over medium heat, and add 2 tablespoons of the butter. Once melted, add the olive oil and black pepper and cook, swirling the pan, for about 1 minute. Set aside.
- 5
Add 1/2 cup of the reserved pasta water to the sauté pan, and return to medium heat. Add the pasta and remaining 2 tablespoons of butter.
- 6
Reduce the heat to low and add the parmesan, stirring and tossing until melted. Remove the pan from the heat. Add the romano, stirring again until the cheese melts and the sauce coats the pasta.
- 7
Add a splash more pasta water if the sauce seems too dry.
- 8
Transfer the pasta to warm bowls, top with a fresh grinding of pepper, and garnish with a sprinkling of the breadcrumbs.
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