Cacio e Pepe

  • 1 1/2 cups pecorino Romano cheese, finely grated
  • 1 cup Parmigiano-Reggiano cheese, finely grated
  • 1 lb bucatini, spaghetti, or linguine pasta
  • Kosher salt and freshly ground black pepper, to taste
  • Olive oil, as needed
  1. Bring a large pot of salted water to a boil.
  2. In a large bowl, combine the cheeses and about a tablespoon of black pepper. Mash, while adding just enough cold water to form a thick paste. Spread the paste evenly around the bowl.
  3. Once water has come to a boil, add pasta. Just before it’s perfectly cooked, use tongs to quickly transfer to bowl. Reserve about a cup of the cooking water.
  4. Stir vigorously to coat the pasta in the cheese, adding a teaspoon or so of olive oil and a bit of the reserved pasta water to thin the paste if needed. The sauce should become creamy and cling to the pasta, but not be watery.
  5. Serves with additional black pepper and cheese. Enjoy!

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