Cacio e Pepe Pasta
Ingredients
- Kosher salt
- 12 oz. spaghetti
- 3 Tbsp. unsalted butter
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. very coarse freshly ground black pepper
- 1 3/4 cups BelGioioso Parmesan cheese, freshly grated, plus more for serving
Directions
Bring a large pot of salted water to a boil. Cook pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle BelGioioso Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan.