Recipe: Pasta con Cacio e Pepe (Pasta with Cheese and Pepper)
Here you have it: a dish that is luscious and flavorful, and yet simple and traditional. The quality of the ingredients is absolutely crucial here, since there is nothing to mask inferior ones. Be sure to invest in the best that you can afford, so that the flavors shine through.
- 12 ounces spaghetti
- 3 tablespoons butter
- 3 tablespoons extra-virgin olive oil
- 1/3 cup white wine
- 1 teaspoon kosher salt
- 1-1/2 teaspoons freshly grated peppercorns
- shredded parmesan cheese
Prepare spaghetti according to package directions. Drain, then return to the pot.
Meanwhile, melt butter and oil together in a small saucepan over medium heat. Add wine, then bring to a boil for 2 minutes to reduce the mixture just a bit. Add salt and pepper, then pour over prepared spaghetti and toss to coat. Place onto a serving platter and top with cheese to taste.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on July 19, 2011.