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The Grandaddy of Mac and Cheese, Cacio e Pepe

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Published on Oct 9, 2012

What came before mac and cheese? Cacio e pepe. Learn the recipe for this
simple but classic dish that chefs Jeff Michaud and Brad Spence tried a
million times all over Rome when they were researching the menu for the
Marc Vetri-helmed, Philadelphia restaurant Amis. While they are culinary
wizards in the restaurant kitchen, Jeff and Brad love nothing more than
making easy yet delicious food at home. Hang out with Jeff and Brad each
week on Dude Food as they show us how to make awesome food that any guy
will love.

In each episode of Dude Food, we share tips and recipes for making manly,
mouthwatering foods from burgers to barbecue chicken to a salad a dude
would be proud to serve his buddies. Subscribe to see a new episode every
Tuesday!

Get more Dude Food: http://goo.gl/rcHdC

Spaghetti Cacio e Pepe

Serves 4

1 pound dry spaghetti
2 cups grated pecorino cheese
4 teaspoon black pepper coarsely ground
4 Tablespoon unsalted butter
4 Tablespoon olive oil
Salt to taste

Bring 4 quarts of water to a boil in a large pot.

In a large sauté pan add butter, oil & peeper.

Once water comes to a boil season with salt and drop pasta in and cook 1 minute less then package recommends.

While pasta is cooking, add two ladles of pasta water to butter mixture and bring to a boil.

When pasta is one minute away, drain and toss pasta in butter and pepper over high heat for one minute. Add additional pasta water If it becomes to dry.

Add half the cheese and toss until creamy.

Plate on four plates and top with additional cheese. Serve at once.

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