Chef Jackie's Cacio e Pepe

Cacio e Pepe
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves 2

1/2 # spaghettoni
2 tablespoons unsalted butter
2 teaspoons freshly cracked black peppercorns
100 grams freshly grated pecorino romano

Bring a large pasta pot filled with water to a boil. Lightly season with salt. Add pasta and cook 3 minutes short of box instructions.

Meanwhile, to a medium saute pan over medium heat add butter and freshly cracked black peppercorns. Allow peppercorns to toast for 30 seconds. Add a ladleful of water and lower heat.

Add freshly grated pecorino to a large bowl. Slowly add 2 ladleful’s of water to grated cheese, whisking extremely fast to create a paste. Set aside.

Remove pasta from water and add directly to butter, peppercorns and water. Toss until pasta is evenly coated. Remove from heat. Add pasta mixture to cheese mixture and stir together very quickly to help the cheese melt. Add ladleful’s of pasta water if needed to loosen sauce. Remove pasta to place, garnish with more freshly cracked black pepper and grated pecorino.