Anthony Bourdain named this dish his “final bite in Rome.” Rome made it famous as an uncomplicated, home-cooked staple. And for good reason-Cacio e Pepe is amazingly delicious. It seems simple, maybe, even a boring dish—spaghetti with butter, olive oil, pepper, salt and cheese. It is simple, NOT boring. Wonderful for company or a weekday meal because it is so incredibly easy—the best part in about 20 minutes, you can have a luscious, simple meal that is sure to please the whole family. This is our version and it’s quite amazing. A fresh, light salad with Champagne vinegar and olive oil is the best compliment.
Bring water to a boil for pasta. As pasta is cooking, put butter, oil, salt and pepper in a large sauté pan on medium/low. Stir accordingly being careful not to burn.
When pasta is finished al dente, (about 9 minutes) drain. Add stock and pasta water to butter mixture. Bring to a light simmer. Remove from heat. Add pasta and toss once slowly. Add cheese, toss again.
Plate into four low bowls. If desired, add fresh herb garnish of basil or parsley and more fresh ground pepper.