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Luca's Cacio e Pepe Pasta

Servings 2 to 3

Ingredients

  • 6oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
  • 3 Tbsp. unsalted butter, cubed, divided
  • 1 tsp. freshly cracked black pepper
  • 1 cup finely grated Pecorino
  • sprinkle with truffle powder, if desired

Instructions

  • Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
  • Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  • Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
    Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Sprinkle with truffle powder, if desired.
    Transfer pasta to warm bowls and serve.