Just made this dish, which was featured in the May, 2011 "Bon
Appetit," and it was fantastic. Absolutely brilliant and dead easy! If
you love strong cheese and pasta, this is your baby:

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Cacio e Pepe

misc. side dishes, pasta

kosher salt
17 ounces pasta; (egg tagliolini, bucatini
9 tablespoons unsalted butter; cubed, divided
3 teaspoons black pepper; freshly ground
2 1/4 cup Grana Padano or Parmesan
1 cup pecorino; finely grated

Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add
pasta and cook, stirring occasionally, until about 2 minutes before
tender. Drain, reserving 3/4 cup pasta cooking water.

Meanwhile, melt 2 tablespoons butter in a large heavy skillet over
medium heat. Add pepper and cook, swirling pan, until toasted, about 1
minute.

Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add
pasta and remaining butter. Reduce heat to low and add Grana Padano,
stirring and tossing with tongs until melted. Remove pan from heat;
add Pecorino, stirring and tossing until cheese melts, sauce coats the
pasta, and pasta is al dente. (Add more pasta water if sauce seems
dry.) Transfer pasta to warm bowls and serve.

Notes: Bon Appetit

Yield: 6 Servings

Terry "Squeaks" Pulliam Burd

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