Cacio E Pepe

Preheat the oven to 350 F. Slice the Ciabatta Roll in half then spread the Garlic Compound Butter (this is the butter with the small bits of garlic) onto the cut side. Place the bread onto the ovenproof pan and bake in the oven until brown and crisp.

In preparation for cooking the Fresh Pasta, place the medium sauce pot on high heat with 2 quarts of water. Add 1/2 teaspoon of salt to the pot. Once it comes to a boil, stir in the pasta. Return to a boil and cook pasta for 2 minutes. Use tongs to move the noodles around in the water while they cook, this will help keep the noodles from clumping together. Drain and reserve 1/2 cup of the starchy pasta water.

Add the Cacio e Pepe Compound Butter (this is the butter with the large black pieces of pepper) to the pot that the pasta was cooked in. Melt the butter over medium heat. Once the butter is melted, add the pasta and stir. Now add the pasta water a little at a time until a creamy sauce develops.

Divide the finished pasta between 2 dishes or shallow bowls. Top each with the Grated Parmesan & Romano Cheese and serve with the garlic bread. Buona mangiata!