Linguine with Cacio e Pepe

1. Boil Pasta Water

Begin by bringing a large pot of water to a boil, seasoned generously with 3 tablespoons of kosher salt.

2. Toast Black Pepper

In the same pot you'll use for the sauce, add ¼ cup of coarsely ground black pepper and toast it for about 20 seconds until it becomes fragrant. This step releases the pepper’s essential oils, creating a warm and aromatic base.

3. Combine Oil and Butter

Next, add the olive oil and butter to the pot with the pepper. Allow the 6 tablespoons each of extra virgin olive oil and unsalted butter to melt together.

4. Cook Linguine

As the butter melts, cook the linguine in the pot of boiling water until it’s just al dente. Once the pasta reaches the perfect al dente texture, drain it using a colander and remember to reserve ¼ cup of the pasta water.

5. Emulsify Sauce

Quickly combine the reserved pasta water with the oil and butter mixture. This will help emulsify the sauce, making it silky and smooth.

6. Combine Pasta and Sauce

Now, add the cooked linguine to the pot, tossing it in the sauce until it's well coated. The pasta should absorb the flavors, creating a harmonious blend of peppery and buttery notes.

7. Add Cheese

For the final touch, add ¼ cup each of freshly grated Parmigiano-Reggiano and Pecorino Romano to the pot. Toss everything together off the heat, allowing the cheeses to melt slowly into a smooth, creamy sauce that clings perfectly to the pasta.