Sotto's Cacio e Pepe Kit | Serves 2

Step 1

Fill a large stock pot with water & bring to a boil on the stovetop. Salt the pasta water to taste; Chef recommends 1/2 cup of kosher salt per 1 gallon of water. Once boiling, place the spaghetti in the water & cook for 10-12 minutes.

Step 2

On another burner on the stovetop heat a large enough sauté pan for all of the pasta, over medium heat. When the pasta is almost finished, add the beurre monté sauce to the pan gently heat until melted.

Step 3

Add the cooked spaghetti, reserving a little of the pasta water, to the pan. Add black pepper as desired & stir until completely incorporated. Fold in the white wine reduction. Stir in the pecorino/parmigiano cheese blend, reserving some to garnish with at the end. Stir for a few minutes until thoroughly mixed. If needed, you can adjust the thickness of the sauce with a little of the pasta water.

Step 4

Garnish with cheese blend and,

Enjoy!

Shellfish-Free, Nut-Free