CACIO E PEPE

Recipe & Photo: Sophia Herczeg

Recipe & Photo: Sophia Herczeg

Ingredients:

3/4 cup of grated Bio Hombre Parmigiano Reggiano Stagionato

1/4 cup of grated Caseifico Sias Pecorino Romano

6oz. Spaghetti (Community Grains Spaghetti)

3tbs. unsalted butter

1tbs. freshly cracked black pepper

Sacred Valley Salt

Instructions: 

  1. Bring 3qt of water to boil. Season with salt. Add pasta and boil for 8-9minutes or until al dente
  2. Drain and reserve 3/4 cup of pasta cooking water
  3. In a large skillet melt 2tbs butter, add pepper and cook until toasted (about 1 minute)
  4. Add the pasta water to the skillet and bring to a simmer
  5. Add pasta and the remaining butter, bring heat to low and add the grated Parmigiano and pecorino. 
  6. Stir and toss until cheese melts and sauce coats pasta