Cacio e Pepe. Photo courtesy of Jenny Brule

Every chef has a favorite recipe that they cook religiously at home. In this series, we ask a chef to share their go-to home recipe. These recipes have no frills; they’re just homey and comforting . Jenny Brule of Davidson Ice House returns to this pasta weekly after coming home from the restaurant late and wanting to cook something comforting for her daughters or even just herself. —Justin Burke-Samson

Cacio e Pepe
Serves 6-8

Ingredients

1 pound spaghetti
1/2 stick butter, unsalted
2 tablespoons olive oil
2 heaping teaspoons freshly ground black pepper (pro tip: do not use pre-ground pepper)
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated Pecorino-Romano
1/2 cup chopped chives to garnish, optional

Directions

1. Cook pasta in well salted water until al dente (1 minute shy of box instructions).
2. While pasta is cooking, heat butter, olive oil and pepper over medium heat until the pepper is fragrant, about 5 minutes.
3. When pasta is almost done, scoop 1/2 cup of the cooking water out of the pot and add to the butter and pepper mixture. Bring heat up to medium high and bring to a simmer.
4. Drain pasta.
5. Turn heat off beneath the butter and pepper mixture and whisk in both cheeses until smooth.
6. Add pasta to cheese sauce pan and stir to coat the pasta in sauce.
7. Finish with chopped chives, if using, and more freshly cracked pepper. Serve immediately.