Linguine with Cacio e Pepe

Oooh, a food post!!  Last weekend, after Jaynie was sound asleep, Scott and I broke out our cast iron skillet, some fresh scallops, and dried pasta to whip up this amazing dinner.  I was in charge of the linguine, and Scott threw together a quick lime-butter sauce for the scallops (I'd like to point out that the lime-butter scallops were my idea...I was the creative genius, and Scott was solely my kitchen minion).

Linguine with cacio e pepe (or linguine with cheese and pepper), is a Mario Batali recipe that I adore (as do my parents).  For it's deliciousness and refinement, it is AMAZINGLY easy to make.  Seriously, your guests will be impressed...and you can say: "Oh this?  I just whipped it up!"

Linguine with Cacio e Pepe
(From Molto Gusto, by Mario Batali)


Kosher salt
1/4 cup coarsely ground black pepper
6 tablespoons extra virgin olive oil
6 tablespoons unsalted butter
1 pound dried linguine
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
1/4 cup grated pecorino romano


Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt.


Meanwhile, set another large pot over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds.  Add the oil and butter and stir occasionally until the butter has melted.  Remove from the heat.


Drop the pasta into the boiling water and cook until just al dente.  Drain, reserving about 1/2 cup of pasta water.

Add 1/4 cup of the reserved pasta water to the oil and butter mixture, then add the pasta and stir and toss over medium heat until the pasta is well coated.  Stir in the cheeses (ass a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano on the side. 

Dinner & a movie!