Bring a pot of salted water to a boil. Add pasta. (Be sure to add pasta according to package directions, and remove it when it's "al dente" about a minute before the directions say. Time this accordingly to the sauce!)
In a large saute pan over medium heat, add 2 tablespoons of olive oil and heat through. Toss in shallots, cook until starting to soften. 1 -2 minutes.
Add white wine, reducing as it cooks into the shallots. 5-7 minutes. You want the alcohol to cook out, and the wine to reduce to a point of nearly no liquid left.
Once pasta is al dente, safely transfer about 3 tablespoons of the pasta water into your shallot pan. Add the butter along with the pasta water, and melt to combine.
Use tongs to transfer the al dente pasta into the shallot mixture. Add pecorino cheese, one tablespoon of olive oil, freshly cracked black pepper, and toss to coat until the cheese has completely melted into the pasta.
Slowly add 1 Tbsp. of pasta water at a time to the pasta, and continuously toss to coat, until the sauce has developed a smooth, creamy texture.
Add just a touch more of freshly cracked black pepper, toss. Serve immediately.
Garnish with local micro greens for an elegant garnish!
Serving: 1servingCalories: 637kcal
Keyword cacio e pepe, cacio e pepe for two, cacio e pepe with shallots