Cacio e Pepe, translated as “cheese and pepper” in Italian, is pasta dish traditionally made with cheese and pepper. My version adds heavy cream which makes it extra creamy and extra cheesy. It’s a simple pasta recipe that will change up your weekly dinner rotations for the better. What’s more comforting on a rainy day than a bowl of warm, cheesy pasta? Ingredients: • 12 oz. pasta, dry • 1 cup pasta water reserve, divided in half • 1/3 cup heavy cream • 1/2 cup Pecorino Romano, freshly grated • 1/2 cup Parmigiano Reggiano, freshly grated • 2 Tbs. unsalted butter • 1 tsp. coarsely crushed black pepper Instructions: 1. Bring a large pot of water to boil. Season with salt and cook the pasta until al dente. Reserve 1 cup of pasta water for later. 2. In a large skillet on low heat, add black pepper and stir continuously for about one minute until fragrant. Add 1/2 cup of pasta water and heavy cream to the skillet. Stir to combine. Mix in the cheeses and butter until melted. Simmer for a few minutes to thicken. 💫 Tip: Freshly grated cheese is exactly that. Fresh. It doesn’t contain the additives or preservatives that pre-shredded does. You also get more shredded cheese from the block per ounce than you do from a bag. Save money and it tastes better! 3. Add the pasta and remaining 1/2 cup pasta water to the same skillet. Combine until all the pasta is coated. The al dente pasta will finish cooking in the sauce. Garnish with extra cheese. Best served immediately. . . . . . #pasta #cacioepepe #italian #reels #oddlysatisfying #pastarecipe #carbs #recipevideos #cookingreels #eeeeeats #food52 #f52community #thecookfeed #homestead #trending #huffposttaste #tasty #cheesy #cheesyfood #tastemade #todayfood #wholefoods #bakecookrepeat