Cacio e Pepe

Step by stepInstructions

1. Toast the crushed peppercorns in a large dry skillet over medium heat until fragrant, about 2 minutes; set half aside for serving.
2. Cook the pasta in generously salted boiling water until al dente; reserve 1 1/2 cups of the starchy water before draining.
3. In the same skillet, warm the olive oil and butter with the toasted pepper over low heat.
4. Add the hot pasta and a splash of pasta water, and toss off the heat.
5. Add the pecorino in handfuls, tossing and adding more water until a silky sauce coats every strand.
6. Serve immediately with the reserved pepper and extra pecorino.