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

Serves 6-8

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.

Drain pasta. 

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.