Spaghetti Cacio e Pepe

Herma is creating a special treat for all those visiting the Studio on Saturday, January 30th, 12 p.m. to 2 p.m.

Cacio e Pepe is a luscious cheesy pasta using sharp flavourful cheeses and lots of black pepper. Parmigiano-Reggiano and Pecorino Romano are used here and may be found at Herma’s.

1 lb spaghetti

1/4 cup olive oil

1 1/2 cups grated Parmigiano-Reggiano

1 1/2 cups grated Pecorino Romano

1tbsp. cracked black pepper

Bring a large pot of salted water to a boil. Cool pasta according to package directions until al dente, about 9 to 10 minutes. Drain and reserve 1/2 cup pasta water. Set aside.

Return pot to stovetop over low heat. Add oil, then pasta and toss until coated. Stir in both cheeses. Add 2 tbsp. cooking  water and stir in. Continue adding cooking water in 2 tbsp additions, stirring continuously, until spaghetti is coated with a thick, creamy sauce. Stir in pepper.

 Divide pasta among bowls. Garnish with more grated cheese and freshly cracked black pepper.

Serve with Pinot Grigio.