Spaghetti Cacio E Pepe
Recipe by Fabio Viviani
Yield: 2 servings
8 oz. spaghetti
4 oz. (half a stick) butter
¾-1 T. black pepper, freshly cracked
½-¾ c. freshly grated Parmesan cheese
Bring a pot of salted water to a boil.
Add the pasta and cook to al dente.
While the pasta cooks, melt butter in a large sauté pan over medium heat.
Add the fresh cracked pepper.
When the butter begins to bubble, turn off the flame and remove from heat.
When the pasta is ready, add the noodles and 2-3 tbsp. of the pasta water to the sauté pan.
Cook over medium high heat until the liquid bubbles and thickens, tossing the pasta as needed.
Remove from the heat and add the Parmesan cheese, tossing rigorously until all ingredients are incorporated into a creamy sauce.
Garnish with additional black pepper and Parmesan, and serve immediately