Cacio e Pepe

This is $13 on the Colitvare menu.  It was tasty but a little too greasy from the butter. I served it with chicken.
From Ryan Pera, Coltivare
Time: 15 minutes
Makes 2 large portions
 
12 ounces, or about 350 grams, dried spaghetti (Pera recommends De Cecco)
¼ cup coarsely ground Tellicherry peppercorns (see note)
4 tablespoons butter
8 ounces (about 2½ cups) finely grated Parmigiano-Reggiano cheese
2 tablespoons olive oil
Salt, to taste
Instructions: In large Dutch oven, bring 2 quarts of salted water to a boil. (Using as little boiling water as possible will give a thick, starchy liquid that will enhance and bind the sauce.)
Once boiling, drop in pasta and give one initial stir after pasta is submerged.
While pasta is cooking, set a large sauté pan over medium heat and add ground peppercorns. Toast until fragrant, then add butter. Let butter melt and bubble with pepper, adjusting the flame so that butter is bubbling right when pasta hits al dente.
When pasta is al dente (consult package for cooking time), remove from water with tongs and drop into sauté pan. Ladle another 2 ounces pasta water into sauté pan and stir with tongs.
Add cheese and olive oil, stirring vigorously until a silky sauce forms between butter, starch water and cheese. Taste for salt and add if necessary. Divide into 2 warmed bowls and serve immediately.
Note: Tellicherry peppercorns can be purchased at gourmet cooking stores or online, though we also found them at Kroger.

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