Aglio Cacio E Pepe

INGREDIENTS

  • Salt
  • ½ lb. pasta
  • 2 cups Pecorino Romano
  • 4 tbsp Capatriti EVOO
  • 4 garlic cloves
  • 2 tbsp. butter
  • Pepper

Directions

Salt water and bring to a boil. In a separate pan, mix EVOO, butter and garlic. Keep on low. Cook pasta until just before al dente (about a minute or so less than normal). Collect ¼ cup of starchy pasta water. Strain the pasta. Toss in pan with EVOO mixture and turn heat up high. Mix in cheese and pepper, stirring constantly. Add water and reduce until you reach desired consistency. Serve hot. Share.

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