Pasta Cacio e Pepe. (A Mario Batalli favorite!)
- 1lb dried spaghetti
- 1/4 cup olive oil
- 2TBS butte
- 2 tsps fresh ground black pepper
- 1/4 cup pecorino cheese grated.
- 1/4 cup Reggiano parmesan cheese grated
Cook pasta in boiling salted water until al dente. Don’t overcook
Heat butter and olive oil in large pan until very hot. When pasta is done, drain, saving the cooking water.
Stir the pasta around in the hot oil and butter. Add about a cup of hot pasta water, sprinkle in the cheese and stir until the sauce is creamy. Add more water as needed to make it creamy and smooth. Sprinkle in the pepper, taste for salt and serve. Bring the pepper grinder to the table for those who want more.