Cacio e Pepe

Ingredients:

-1 lb dried bucatini pasta

-5 tbsp unsalted butter

-4 tbsp olive oil

-1 tsp fresh ground pepper, plus more for garnish

-1 cup fresh parmesan cheese, grated

-1 cup fresh pecorino romano cheese, grated

-Salt to taste

Directions:

1. Boil pasta until al dente, drain and reserve 2 cups of the pasta water, set aside

2. In a large fry pan, heat ground pepper for about 2 minutes to release the oils

3. Add 4 tbsp of the butter and the olive oil, cook until butter has melted, about 2 minutes

4. Add 1 cup of the pasta water and the remaining 1 tbsp of butter, both cheeses and salt to the frying pan

5. Combine well

6. If the sauce is too thick, add more of the pasta water

7. Garnish with ground pepper and grated cheese