Cacio e Pepe

Ingredients

Pasta

A little less than a pack of dried spaghetti; cooked to andante
1.5 Tbsp Butter (salted)
1.5 Tbsp Olive Oil
¼ cup of Shredded parmesan
1 tbsp pepper

Parmesan cup
¼ cup parmesan

Directions

Pasta
In a medium saucepan on medium head add the butter and melt it. Next, add the olive oil. Then toss the pasta with the butter/ olive oil mixture. Lasty toss in the pepper and Parmesan. The result is a rich, slightly spicy, slightly tangy pasta which originates from Rome.

Parmesan Cup
This pasta is often served in a bowl made out of parmesan. To make the the cup use a small frying pan on high heat. Place ¼ cup of parmesan in the bottom pan and let it melt and bubble. When the parmesan has melted together turn the heat off. Let the cheese congeal and cool into a disk. Then place the disk of parmesan on the bottom of a coffee mug and allow the cheese to form around the mug into a bowl shape.

Serve the pasta inside of the bowl.