Classic cacio e pepe

Prep 2 min

Total 11 min

Plus grater

Serves 2

A simple and savoury European-inspired pasta.

6oz

spaghetti

6 twists

fresh pepper

3 tbsp

room temperature butter

1 cup

grated parmigiana

1/3 cup

grated pecorino

Cook pasta in lots of salted water.
In a dry sauce pan, toast pepper. In a bowl add cheese with butter. Slowly add 1/2 cup pasta water while stirring.
Combine pasta with pepper and kill the heat. Toss in water cheese mixture and toss until smooth.
Plate and garnish with some extra cheese.