Cavatelli Cacio e Pepe

Yields 2 servings

Ingredients

  • 4 cups                 Cavatelli Pasta  

  • 1 gallon               Water

  • 2 TBL                   Kosher Salt

  • 1 TBL                   Unsalted Butter

  • ½ tsp                   Black Pepper, fresh cracked

  • ¼ cup                  Parmesan Cheese, fresh grated

  • Pinch                   Kosher Salt

Method

  1. Bring water to a boil. Add salt and dissolve.  Add pasta to boiling, salted water.

  2. Place butter in a sauté pan but do not turn on the heat.

  3. When pasta is cooked to al dente (slightly firm to the tooth), drain (do not rinse), reserving about ¼ cup of the pasta cooking water.

  4. Turn on heat. Add pasta and pasta water to the pan and toss to coat. Continue to toss and allow the butter and pasta water to mix together. The starch in the water will help to form a sauce.

  5. Add cheese and continue tossing as the cheese melts and forms a sauce with the butter and starchy water.

  6. Taste the pasta and add salt as needed. Transfer into serving dishes.