Disclaimer: this recipe is not an authentic cacio e pepe. How did I know this wasn't authentic? Well, the biggest indicator was the recipe calling for butter, which is not a very common ingredient used in Italian cooking. So, while this recipe is not really authentic, sometime you just have to set your pride aside for something tasty.
What is (authentic) cacio e pepe? It's probably one of the simplest pasta dishes you can make calling for just two main ingredients (besides pasta): pecorino cheese and black pepper. The trick to the perfect cacio e pepe? Reserving pasta water to make the "sauce".
Ingredients:
1 package spaghetti or bucatini (I used bucatini, they're more expensive)
6 tbs butter or less to taste
2 tsp freshly ground black pepper
1 1/2 cup grated parmesan
2/3 cup grated pecorino
1 1/2 cup reserved pasta water
Directions:
Bring large pot of water to a boil, season with salt and add pasta to cook. Drain until about 2 minutes before al dente, reserving 1 1/2 cup pasta cooking water. Check the package of pasta for cooking time to roughly estimate when you should drain.
While pasta is cooking, melt 4 tbs butter in a large skillet on medium-high. Add pepper until toasted, 1 minute. Add 1 cup pasta water to skillet and bring to a simmer (if the pan is hot, it should start simmering almost immediately). Add pasta and remaining butter to skillet. Reduce heat to low and add parmesan, stirring until melted. Remove from heat and add pecorino, tossing until melted (add more pasta water if it seems dry).
Recipe from Bon Appetit