Ingredients:

• 8 oz spaghetti or bucatini pasta
• 2 Cacio e Pepe chicken sausages, sliced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon freshly cracked black pepper, plus extra for serving
• 1 cup freshly grated Pecorino Romano cheese
• 1/2 cup freshly grated Parmesan cheese
• Salt, to taste
• Chopped fresh parsley, for garnish (optional)

Directions:

• Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
• In a large skillet, heat the butter over medium heat. Add the sliced Cacio e Pepe chicken sausages and cook until browned. Remove the sausage from the skillet and set aside.
• In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
• Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta cooking water and the freshly cracked black pepper. Toss everything together until the pasta is well coated.
• Gradually add the grated Pecorino Romano and Parmesan cheeses to the pasta, tossing continuously until the cheese melts and forms a creamy sauce. If the sauce is too thick, add more of the reserved pasta cooking water as needed to reach your desired consistency.
• Return the Cacio e Pepe chicken sausage to the skillet and toss with the pasta.
• Taste the pasta and season with salt if needed, keeping in mind that the cheeses are already salty.
• Serve the Cacio e Pepe Chicken Sausage Pasta immediately, garnished with additional freshly cracked black pepper and chopped fresh parsley if desired.