Let’s Make One Skillet Cacio e Pepe
Grate your parmesan and pecorino romano cheese on the small holes of a box grater or microplane.
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Melt butter in a skillet. As soon as it melts stir in 2 TBSP freshly cracked black pepper.
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Add a splash of water so that the noodles don’t stick when you add them.
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Add the noodles and the water and stir to make sure nothing is stuck.
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Crank the heat to high.
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Stir frequently as the water boils vigorously to make sure the noodles cook evenly and don’t stick.
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When the noodles are al dente and little water remains, stir in the cheese in batches.
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Add the last handful of cheese and remove from heat.
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Keep stirring off heat until all the cheese has melted and a silky sauce has formed.
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Voila! Serve and enjoy.
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