Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) Recipe

Serious Eats
Serves: 2 Save

Ingredients (6)

  • 4 tablespoons (60ml) extra-virgin olive oil, divided
  • 1 teaspoon coarsely ground black pepper, to taste
  • 1/2 pound (225g) spaghetti
  • Kosher salt, to taste
  • 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

Directions

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Spicy Jalapeno Manhattan

The Bar

Ingredients (5)

  • 1.5 oz. Bulleit Bourbon
  • 1-2 Jalapeño Wheels
  • 0.5 oz. Blood Orange Juice
  • 1 oz. Sweet Vermouth
  • Blood Orange Peel Twist Garnish
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