David Chang and Priya Krishna's Cacio e Pepe
ingredients
- 1 lb any long pasta (bucatini, linguini, spaghetti.)
- Olive oil
- peppercorns
- MSG
- Parmesan
- Pecorino
- Salt
prep
Cook a pound of any long pasta. according to the package instructions, making the pasta water salty but not too salty. Drain the pasta, reserving a few cups of that pasta water, and transfer the pasta to a bowl.
Meanwhile, microwave a few glugs of olive oil and a spoonful of peppercorns for 1 minute. In a blender, combine the olive oil, peppercorns, a pinch of MSG, at least 1/2 cup of the pasta water, and hunks of parmesan (no need to grate) and pecorino (ditto) - probably about 4 to 6 ounces of cheese total for a whole pound of pasta. Blend until homogeneous and saucy.
Add the sauce to the pasta and toss vigorously. If it is looking too dry, add a little more pasta water.
