linguine cacio e pepe

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1 pound bavette or linguine fine
1/4 cup + 2 tablespoons olive oil
1 stick butter
3 tablespoons pepper
1 1/2 cup freshly grated cacio di roma
1 1/2 cup freshly grated pecorino romano + extra for serving
2 tablespoons salt

steps:
1.  bring 6 quarts of water to a boil in a large pot.  add 2 tablespoons salt.  drop in pasta.

2.  in a large saute pan, heat the olive oil and butter over low heat until just melted.  turn off the heat.

3.  when pasta is about one minute short of package directions for al dente, turn the heat back on under the saute pan. take 2 ladles of pasta cooking water and add to the oil and butter in the saute pan and bring it to a boil.  add a small handful of the cheese and allow to melt into the butter.

4.  drain the noodles, reserving a few cups of the cooking liquid.  drop the noodles into the saute pan and toss with black pepper, using tongs.  add in 2 more ladles of past water.

5.  add rest of the cheeses, turn off the heat, allow them to melt into the top of the pasta, then too well.  drizzle with olive oil.  keep tossing, adding another ladleful of pasta cook water, until pasta is well coated and sauce as formed.

6.  serve with additional grated pecorino and pepper. 

- goop, march 2011