Boil water in a large pot. Add salt until the water tastes like the sea. This is crucial for flavoring the pasta.
Add penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, grate the parmesan cheese and pecorino romano cheese into a bowl.
In a large skillet, melt the butter over medium heat. Add a pinch of black pepper and toast for about 1 minute until fragrant.
Add a ladle of the reserved pasta water to the skillet, creating a starchy base. Gradually add the grated cheese, stirring constantly to create a smooth, creamy sauce.
Add the drained pasta to the skillet and toss to coat it evenly with the cheese sauce. If the sauce is too thick, add more pasta water until it reaches the desired consistency.
Serve immediately, garnished with additional grated cheese and a generous grind of black pepper.
A very good recipe. The combination of cheeses is wonderful. The pasta was cooked perfectly.
The best cacio e pepe recipe I've ever tried! Simple ingredients, but the result is absolutely delicious. Highly recommend this recipe.
This recipe is a game-changer! So easy to make, and the flavor is incredible. The perfect balance of cheese and pepper. Highly recommend!
This recipe is amazing! So simple, yet the flavors are so rich and complex. The creamy texture of the sauce is to die for.
Excellent recipe. I made it for a dinner party and everyone loved it. The creamy sauce and the perfectly cooked pasta were a hit.
