This week, Chef Emily Mingrone of Tavern on State shows Tina Redwine how to make Cacio e pepe.

Cacio e pepe

Method:

cook pasta first (bucatini is great for this dish)

in a pan, on medium heat, start with some pasta water (sometimes it can be supplemented with chicken stock)

put pasta in the pan

add unsalted butter

keep stirring and add cheese (pecorino papatos works great)

keep mixing, so the cheese doesn't stick

if mixture becomes too thick, add more pasta water. If it's too thin, add more cheese

add pepper to taste