Cacio e Pepe

Ingredients

• •1 lb Spaghetti
• •2 cups Pecorino Romano
• •1 cup Parmesan cheese
• •2 tbsp Black pepper
• •1 to taste Salt
• •2 cups Pasta water
• •4 tbsp Butter
• •2 tbsp Olive oil
• •2 cloves Garlic
• •0.5 tsp Red pepper flakes
• •1 tbsp Lemon zest
• •0.25 cup Fresh parsley

Instructions

1. 1

   Cook pasta until very al dente

   💡 Undercook slightly

2. 2

   Toast pepper in dry pan until fragrant

   💡 Blooms flavor

3. 3

   Add pasta water to pepper create emulsion

   💡 Starch helps

4. 4

   Toss hot pasta with butter oil

   💡 Coat pasta

5. 5

   Add cheese gradually tossing

   💡 Create creamy sauce

6. 6

   Add pasta water if needed

   💡 Adjust consistency

7. 7

   Season with salt lemon zest

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

8. 8

   Serve immediately while hot, garnished with fresh herbs or appropriate accompaniments as desired.

   💡 Fresh herbs add brightness and visual appeal - presentation matters as much as flavor.