Cacio e Pepe with @seriouseats . Recipe by @JKenjiLopezAlt #asmrcooking #pasta

Cacio e pepe is a favorite in our home and this particular recipe was very important for me when I was getting serious about cooking back in 2016. It really kind of bent the rules of a staple and reinforced the important balance of tradition, innovation and practicality for home cooking.

Also see below:

Ingredients:
• 4 tablespoons (60ml) extra-virgin olive oil, divided
• 1 teaspoon coarsely ground black pepper, to taste
• Kosher salt, to taste
• 1/2 pound (225g) spaghetti
• 2 tablespoons (30g) unsalted butter
• 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving
Steps:
• Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle.
• Place spaghetti in a large skillet and cover with water. Season with salt and bring to a boil, prodding spaghetti occasionally to prevent it from clumping. Cook until spaghetti is al dente.
• Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter and then add in pasta.
• Add cheese and remaining olive oil to the skillet and stir with a fork until cheese is completely melted. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

Apron is @hedleyandbennet and wooden tongs are from @earlywooddesigns. MF Cubone pin by @livinglegend. Music by @jinsangbeats .

#asmrcooking #pasta #spaghetti #italianfood