BUCATINI CACIO E PEPE

INGREDIENTS:

-1 lb Bucatini pasta

-5 tbsp butter (divided)

-1 tbsp freshly cracked black pepper, plus more for topping

-1 cup freshly grated pecorino romano, plus more for topping

-1 cup freshly grated parmesan, plus more topping

-4 tbsp olive oil
-2 cups reserved pasta water (cooking water)

*Optional: shaved parmesan
Truffle salt

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil. Add pasta & follow box instructions for al dente (about 8-9 minutes depending on the brand). Pasta will continue to cook later in the sauce.

2. Before draining the pasta, scoop out 2 cups of cooking water & place into a small bowl. Drain pasta & set aside. In a large skillet melt 4 tbsp of butter, 4 tbsp olive oil & 1 tbsp pepper until butter is melted. Add in pasta, 1 cup of pasta water & both cups of parmesan & pecorino cheese. Toss to combine until all cheese is melted. Add last tbsp of butter & toss.

3. Continue adding very small amounts of left over pasta water until reaching a creamy sauce. (If it looks watery, don't worry it will continue to thicken as it sits).

Top with extra grated cheese and freshly cracked black pepper.

*Optional: After I took a nice photo of course... I also topped mine with a few slices of shaved parmesan & truffle salt, adds such an amazing level of flavor!

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