Linguine Cacio E Pepe

Ingredients

Salt

2 tablespoons, for pasta water

Parmesan cheese

1 cup, freshly grated plus additional for serving

Pecorino Romano cheese

1 cup, freshly grated

Black pepper

2 teaspoons, freshly cracked plus additional for serving

Extra-virgin olive oil

2 tablespoons

Linguine

1 pound

Instructions

1. Bring a large pot of water to a boil. Generously salt the water and add the linguine. Cook until al dente, typically 8-10 minutes.
2. While the pasta is cooking, heat the extra-virgin olive oil in a large skillet over medium heat. Add the freshly cracked black pepper and sauté for 1 minute to release its aroma.
3. Just before the pasta is ready, reserve 2 cups of the pasta water, then drain the pasta.
4. Add one cup of the reserved pasta water to the skillet with the oil and pepper. Bring the mixture to a simmer.
5. Transfer the drained pasta to the skillet. Add the Pecorino Romano cheese, tossing to combine. The cheese should melt into the water and oil to create a creamy sauce that coats the pasta.
6. If the sauce is too thick, add more of the reserved pasta water, a little at a time, until you reach the desired consistency.
7. Remove the skillet from heat and stir in the Parmesan cheese. Adjust the seasoning with salt if needed.
8. Serve the pasta hot, topped with additional Parmesan cheese and black pepper to taste. Enjoy this classic Italian dish with a glass of white wine for a truly authentic experience.