Spaguetti cacio e pepe 2 servings


  • ⅓ of Spaghetti La Parmigiana
  • Salt
  • 3 tablespoons of unsalted butter, cubed, divided
  • 1 teaspoon freshly ground black pepper
  • ¾ cup finely grated Parmesan
  • ⅓ cup of finely grated Pecorino


  1. Bring 3 quarts of water to a boil in a 5-quart container. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup of water to cook the pasta for later ..
  2. Meanwhile, melt 2 tablespoons. butter in a large skillet over medium heat. Add pepper and cook, shaking, until toasted, about 1 minute.
  3. Add ½ cup reserved pasta water to skillet and bring to simmer. Add the pasta and the remaining butter. Reduce heat to low and add Parmesan cheese, stirring and mixing with tongs until melted. Remove skillet from heat; Add pecorino cheese, stirring and stirring until cheese is melted, sauce covers pasta, and pasta is al dente. (Add more water for pasta if sauce seems dry).
#ParmiTips: Transfer pasta to hot deep plates and serve.