ST. CECILIA KITCHEN CACIO E PEPE

This “cheese and pepper” pasta is a minimalist dream dish that calls for a small number of ingredients but delivers a big, rich flavor and silky mouth feel.

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

¾ cup finely grated ParmigianoReggiano

⅓ 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 3 minutes for al dente pasta. Drain, reserving ¾ 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