What came before mac and cheese? Cacio e pepe. Learn the recipe for this <br />simple but classic dish that chefs Jeff Michaud and Brad Spence tried a <br />million times all over Rome when they were researching the menu for the <br />Marc Vetri-helmed, Philadelphia restaurant Amis. While they are culinary <br />wizards in the restaurant kitchen, Jeff and Brad love nothing more than <br />making easy yet delicious food at home. Hang out with Jeff and Brad each <br />week on Dude Food as they show us how to make awesome food that any guy <br />will love. <br /> <br />In each episode of Dude Food, we share tips and recipes for making manly, <br />mouthwatering foods from burgers to barbecue chicken to a salad a dude <br />would be proud to serve his buddies. <br /> <br />Get more Dude Food: http://goo.gl/rcHdC <br /> <br />Spaghetti Cacio e Pepe <br /> <br />Serves 4 <br /> <br />1 pound dry spaghetti <br />2 cups grated pecorino cheese <br />4 teaspoon black pepper coarsely ground <br />4 Tablespoon unsalted butter <br />4 Tablespoon olive oil <br />Salt to taste <br /> <br />Bring 4 quarts of water to a boil in a large pot. <br /> <br />In a large sauté pan add butter, oil & peeper. <br /> <br />Once water comes to a boil season with salt and drop pasta in and cook 1 minute less then package recommends. <br /> <br />While pasta is cooking, add two ladles of pasta water to butter mixture and bring to a boil. <br /> <br />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. <br /> <br />Add half the cheese and toss until creamy. <br /> <br />Plate on four plates and top with additional cheese. Serve at once.
