Creamy Cacio e Pepe
Total Time: 20 minutes
A twist on the classic Italian dish, so yes, this recipe is not authentic. But, if you prefer your pasta as creamy as can be, this is a must-try. With just a few ingredients, it might be the easiest dinner you've ever made that looks like a professional chef prepared it.
THIS DISH WAS MADE IN OUR BONDI SKILLET
8 ounces pasta
1 cup pasta water reserved, divided in half
⅓ cup heavy cream
½ cup Pecorino Romano cheese, grated
½ cup Parmagiano Reggiano, grated
2 tablespoons unsalted butter
1 teaspoon crushed black pepper
In your saucepan or Dutch oven, bring water to a boil. Season with salt and cook the pasta until al dente. Reserve 1 cup of pasta water for the sauce.
In a large skillet on low heat, add black pepper and stir continuously for about one minute until fragrant. Add ½ cup of pasta water and heavy cream to the skillet. Stir to combine. Mix in the cheeses and butter until melted. Simmer for a few minutes to thicken.
Add the pasta and the remaining ½ cup of pasta water to the skillet. Mix until everything is combined. The al dente pasta will finish cooking in the sauce. Garnish with extra cheese and pepper, then serve and enjoy!