Cacio e Pepe

1 pound spaghetti, linguini or other dry pasta

6 tablespoons tablespoons extra virgin olive oil, divided

2 tablespoons Chef's Grind Black Pepper

6 tablespoons tablespoons extra virgin olive oil, divided

3 tablespoons unsalted butter

2 cups Pecorino Romano, finely grated

1 cup Parmesan cheese, finey grated

‍

1. Bring a large pot of salted water to boil. Add the pasta. Cook according to package directions for al dente. Drain the pasta, reserving 2 cups of pasta water.

2. Meanwhile, in a large skillet over medium-high heat, add 6 tablespoons olive oil and the Chef's Grind Black Pepper. Cook until fragrant, about 2 minutes. Set aside.

3. Pour 1/2 cup of pasta water to the skillet. Stir well. Then add in the butter and the Pecorino cheese, a little bit at a time. Stir until the cheese has melted. Then add in the Parmesan cheese. Add more pasta water if needed to create a creamy sauce.

5. Using tongs transfer the hot pasta into the cheese-pepper mixture. Toss vigorously to coat the pasta, adding the reserved pasta water as needed.

6. Finish the remaining tablespoon of olive oil. Season to taste with salt.

‍