CHARLOTTE, N.C. — Chef Jenny, the owner of Davidson Ice House, joins NBC Charlotte Sunday morning with her quick and easy Cacio e pepe recipe.
Cacio e Pepe
Chef Jennifer Brulé
1 pound spaghetti
1/2 stick unsalted butter
2 tablespoons olive oil
2 heaping teaspoons FRESHLY ground black pepper (don’t make this dish using the pre-ground stuff)
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated Pecorino-Romano
Cook pasta in well-salted water until al dente (1 minute shy of box instructions).
While pasta is cooking: Heat butter, olive oil and pepper over medium heat until the pepper is fragrant, about 5 minutes or so.
When pasta is almost done, scoop 1/2 cup of the cooking water out of the pot and add to the butter/pepper mixture. Bring heat up to medium-high and bring to a simmer.
Turn heat off beneath the butter/pepper mixture and whisk in both cheeses until smooth.
Add pasta to cheese sauce pan or vice-versa and stir to coat the pasta in sauce.
Finish with more freshly crack pepper.