Toasted Cacio e Pepe

A one-pan twist on the Roman classic where the spaghetti is toasted in butter first for a nutty, rich depth before it ever hits water.

Ingredients

• 1 lb spaghetti
• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons coarsely ground black pepper
• 6 cups hot chicken or vegetable stock, plus more as needed
• 1 cup grated Pecorino Romano
• 1/2 cup grated Parmigiano-Reggiano
• Salt, to taste

Directions

1. Break the spaghetti in half. Melt the butter with the olive oil in a large deep skillet over medium heat.
2. Add the pasta and toast, stirring often, until deeply golden and nutty, 4 to 5 minutes.
3. Add the black pepper and stir for 30 seconds to bloom it.
4. Add hot stock one cup at a time, stirring frequently and letting the pasta absorb the liquid before adding more, until the pasta is al dente, about 12 minutes.
5. Turn off the heat and stir in the Pecorino and Parmigiano until creamy, adding a splash more stock to loosen. Season with salt and serve immediately.

Notes

Based on Rachael Ray’s toasted cacio e pepe.