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.