Ciao de Pepe

1 tablespoon salt
8- ounces of Bucatini or thick Spaghetti 
1 - 1 1/2 tablespoons freshly ground black pepper

Pinch of salt

1 cup of reserved pasta water
2 tablespoons Olive oil

3 tablespoon butter
3/4 cup grated Pecorino Romano **
3/4 cup grated Parmigiano Reggiano

 

Bring a large pasta pot of water and salt to a boil. Cook the pasta until al dente, do not overcook. Reserve 1 cup of pasta water.

Heat a large sauté pan add the freshly ground black pepper and a pinch of salt to a large sauté pan set over medium heat. Toast the pepper until fragrant, about 1 minute.  Add 1/2 cup of the pasta water to the pan, then add the cold butter and olive oil and bring to a simmer. Stir until the olive oil and butter combine into a sauce.  Add the pasta to the pan and toss to combine with the sauce. Remove the pan from the heat, then add the cheese, constantly tossing so that the cheese melts evenly into the sauce. Add reserved pasta water if needed to adjust the sauce to the right consistency, it should be coated in a velvety sauce, not clumpy or watery.

 Serve with a grating of fresh Parmesan or Pecorino cheese.

 

** I had some Trader Joe’s Toscano Parmesan Cheese with Black Pepper that I used in place of the Pecorino, which was delicious.