The Practical Kitchen

A foolproof recipe for cacio e pepe rigatoni that uses a blend of pecorino romano and parmesan cheeses. And did I mention you only need one skillet? ONE SKILLET! The pasta cooks risotto-style, soaking up that buttery, peppery flavor and creating a starchy broth that is perfect for turning into a cheesy pasta sauce. https://thepracticalkitchen.com/one-skillet-cacio-e-pepe-rigatoni/