Cacio e Pepe

• 2 tbsp butter
• 2 tbsp extra virgin olive oil
• 2 tsp freshly ground pepper*
• Kosher salt
• 1 lb spaghetti or buccatini (or another long pasta)
• 2 c Parmigiano Reggiano, finely grated, plus more for serving

Bring a large pot of water to a boil. While waiting for water to boil, combine butter, olive oil and pepper in a large skillet over medium-low heat so the butter melts and the pepper becomes fragrant, about 2 minutes. Remove from heat and set aside.

Once water is boiling, add a generous amount of salt (about 2 tbsp), and then add the pasta, cooking until al dente, about 8–9 minutes. Remove from heat.

Add 1/3 c of pasta water to the skillet with the melted butter and olive oil. Using tongs, quickly add pasta directly from the pot and toss well to thoroughly coat with sauce. Add the cheese, continuing to toss pasta well, adding a bit more pasta water (1–2 tbsp) to achieve a creamy consistency. Season to taste with salt and more pepper if desired. Portion into bowls, grate fresh Parmigiano Reggiano on top and serve immediately.

*This is traditionally a very peppery pasta, but if you don’t like as much pepper, feel free to cut the amount back to 1 ½ or 1 tsp instead.