One-Pot Cacio e Pepe

Name: One-Pot Cacio e Pepe
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 12 ounces thin spaghetti, broken in half (see Cook's Note); 2 tablespoons extra-virgin olive oil; Kosher salt; 2 teaspoons lemon juice; 1/2 cup grated Pecorino-Romano, plus more for serving; 1 tablespoon unsalted butter; 1/2 cup grated Parmesan; 2 teaspoons coarsely ground black pepper, plus more for serving

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

This simple and classic pasta dish just got easier -- all of the ingredients are cooked together in the same pot, and the sauce reduces while the pasta cooks, no draining necessary! Don't wait for water to boil again.

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

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12 ounces thin spaghetti, broken in half (see Cook's Note)

2 tablespoons extra-virgin olive oil

Kosher salt

2 teaspoons lemon juice

1/2 cup grated Pecorino-Romano, plus more for serving

1 tablespoon unsalted butter

1/2 cup grated Parmesan

2 teaspoons coarsely ground black pepper, plus more for serving

Directions

Put the spaghetti, olive oil, 1 teaspoon salt and 5 1/2 cups of water together in a high-sided medium skillet. Bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente, about 8 minutes. Remove from the heat and stir in the lemon juice. Gradually sprinkle in the Pecorino and stir until completely melted, then add the butter. Sprinkle in the Parmesan, pepper and 1/2 teaspoon salt and stir until melted and smooth-the cheese will clump at first but will melt into the sauce and thicken it up after about 4 minutes. Divide the spaghetti among 4 bowls and garnish with additional Pecorino and pepper.