Cacio e Pepe

(From Gwyneth Paltrow’s My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness)

Serves 4


3/4 lb. pasta
Coarse salt
2 Tbsp. extra-virgin olive oil
2/3 C finely grated Parmesan cheese
2/3 C finely grated Pecorino cheese
Freshly ground black pepper
1 C pasta water, for thinning sauce


Cook the pasta in salted water according to package directions, until al dente. While pasta is cooking, combine olive oil, cheeses, and a lot of pepper. Drain the pasta, reserving 1 cup of pasta water. Add about 1/4 C of the water to the cheese mixture, stirring to thin the sauce. Then add the pasta and stir to combine. Thin with more water if necessary. Serve portions with a pinch of coarse salt on top.

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