ST. CECILIA KITCHEN CACIO E PEPE

This popular “cheese and pepper ”pasta from Atlanta chef Craig Richards is a minimalist dream dish that calls for a small number of ingredients but delivers big, rich flavor and a silky mouth feel. “The great thing about this dish is the simplicity, ”says Richards. “It’s the sum of the parts. Toasting the black peppercorns gives you floral flavors. You get the fat from the butter and cheese. It’s just a classic Roman pasta. And it’s so easy to make.”– Bob Townsend

Kosher salt

6 ounces pasta such as

homemade tagliatelle Fresh black pepper in a

pepper grinder 3 tablespoons unsalted

butter, cubed, divided 1 tablespoon extra virgin

olive oil

3/4 cup finely grated

Parmigiano-Reggiano 1/3 cup finely grated Pecorino Romano Bring 3 quarts water to a boil in a 5-quart pot. Season with salt until water tastes almost like sea water; add pasta and cook, stirring occasionally, for about three minutes for al dente pasta. Drain, reserving 3/4 cup pasta cooking water.

Meanwhile, heat a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. Add ½ cup reserved pasta water, 2 tablespoons of the butter and olive oil.

Add pasta and remaining butter. Reduce heat to low and add ParmigianoReggiano, stirring and tossing with tongs until melted. Remove pan from heat, add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. Add more pasta water if sauce seems dry. Transfer pasta to warm bowls and serve. Serves: 4.

Per serving: 368 calories (percent of calories from fat, 48), 15 grams protein, 33 grams carbohydrates, 1 gram fiber, 20 grams fat (10 grams saturated), 45 milligrams cholesterol, 465 milligrams sodium.