Cacio E Pepe
Ingredients:
250 g
Bucatini, boiled 9 minutes in Water with 10 g Salt
125 ml
Pasta Water
40 g
Butter, divided
30 ml
Olive Oil
50g
Romano Cheese, grated
100g
Parmesan
10 g
Pepper
Method:
In a sauce pan on medium heat, add Peppercorns. Dry roast for 3 minutes. Grind Peppercorns.
In a sauce pan on medium heat, add Butter, and Olive Oil. Allow Butter to melt.
Add Pasta Water, Pasta, and Pepper, simmer for 3 minutes, stirring constantly.
If Pasta becomes dry add more Pasta Water.
Remove pan from heat.
Add Cheese, mix thoroughly, allow Cheese to melt.