Cacio e Pepe
This classic simple Italian cheese and black pepper pasta dish was a favorite late night meal of Anthony Bourdain. We've made it easier by using our Madagascar Black Peppercorn Olive Oil.
1 lb. spaghetti
1/2 teaspoon salt
4 tablespoons Madagascar Black Peppercorn Olive Oil, divided
2 tablespoons butter
2 oz. grated Pecorino cheese, plus more for serving
Freshly ground black pepper
In a large skillet, place the spaghetti and add just enough water to cover it. Add salt. Bring to a boil and then simmer until al dente, about 1 minute less than called for in the box directions. Drain the water, reserving about half a cup for the next step.
Put the skillet back on the burner and add 3 tablespoons of the olive oil, the butter, and 2 oz. of the cheese. Swirl rapidly in the pan with a fork or tongs until ingredients are well incorporated. Add some of the reserved pasta water to make the pasta creamy, swirling as you go, about 1-2 minutes.
Serve with additional cheese, a few grinds of black pepper, and a good drizzle of olive oil.