Two Rivers Cacio e Pepe

One of our favorite dishes we enjoy with a splash or two of our Ultra Premium Olive Oil. Do you like to make homemade pasta with your family? If so, make your noodles then follow along this recipe for a delicious cacio e pepe.

Ingredients:

• 1 1/2 cup finely grated pecorino Romano, plus more for dusting completed dish
• 1 cup finely grated Parmigiano-Reggiano
• 1 tbsp ground black pepper, plus more for finishing the dish
• 3/4 lb tonnarelli or other long pasta, like linguine or spaghetti
• 1-2 tsp our Olive Oil

Instructions:

1. Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
2. Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving 1 cup of the cooking water. Drain pasta and return to pot.
3. Stir vigorously to coat the pasta, adding 1-2 tbsp of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. Add cheese and pepper mixture, add cream, 1 tbsp at a time to give a nice creamy sauce.
4. Plate and dust each dish with additional pecorino and pepper. Serve immediately.