Cacio e Pepe

Instructions

This recipe was created for Club House for Chefs by: Michele Forgione, Chef Owner of Impasto, Pizzeria GEMA, Chez Tousignant and Vesta in Montreal, Quebec.

For the Cacio e Pepe: Bring three quarts of water to a boil in a 5-qt. pot. Season with Club House Sea Salt, French Mediterranean. Add pasta and cook, stirring occasionally, for about two minutes. Drain, reserving ¾ cup pasta cooking water. Melt butter (2 tbsp) in a large heavy skillet over medium heat. Add Club House Black Pepper and cook, swirling pan, until toasted, for about one minute. Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter (1 tbsp). Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat. Add Pecorino, stirring and tossing until the cheese melts, sauce coats pasta, and pasta is al dente.

For Serving: Transfer pasta to a warm bowl and serve.