Justin Smillie’s Cacio e Pepe
1 stick butter, softened
1½ tsp. black pepper
1/8 cup grated Parmesan cheese
¼ cup grated pecorino romano cheese, divided
8 oz. bucatini pasta Sea salt
1. Mix butter, pepper, Parmesan and half of the pecorino in a small bowl. Set aside.
2. In a large pot, cook the pasta in salted water, 7 to 9 minutes or until just al dente.
3. Drain the noodles and reserve ¼ cup hot pasta water.
4. Pour half the cheese mixture into a large mixing bowl. Add in half the pasta and mix until the cheese and butter mixture melts. Add pasta water as needed. Season with salt to taste. Repeat with the remaining noodles and cheese mixture. Sprinkle with leftover pecorino. Serve immediately.
Prep time: 10 minutes
Cook time: 10 minutes