Cacio e Pepe Pasta

Cacio e Pepe Pasta
Cacio e Pepe Pasta

Ingredients

  • Kosher salt
  • 12 oz. spaghetti
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. very coarse freshly ground black pepper
  • 1 3/4 cups BelGioioso Parmesan cheese, freshly grated, plus more for serving

Directions

Bring a large pot of salted water to a boil. Cook pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.

Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle BelGioioso Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan.

Ingredients

  • Kosher salt
  • 12 oz. spaghetti
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. very coarse freshly ground black pepper
  • 1 3/4 cups BelGioioso Parmesan cheese, freshly grated, plus more for serving

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