'/> Sharing My Joy: Recipe: Cacio e Pepe

Wednesday, November 19, 2014

Recipe: Cacio e Pepe

I recently tried this classic Italian pasta dish for the first time at Eataly, and was blown away that something so simple could be so delicious.  Literally translating into "cheese and pepper", this 4 ingredient dish takes less than 20 minutes start to finish.  While pepper (and salt) are normally a last minute addition, instead it is the the star of this dish, while the quality freshly grated cheese adds the perfect creaminess. Less can be more!

12 oz dried spaghetti pasta
4 Tb butter (or olive oil)
2 tsp freshly cracked black pepper

1 cup freshly grated Parmesan or Pecorino Romano

1. Bring a pot of salted water to a boil, add spaghetti and cook until al dente (about 8-10 minutes)
2. Meanwhile, heat a large skillet with butter. Add the cracked pepper and gently stir for a couple of minutes, until pepper is toasted.
3. With tongs, remove the boiled pasta and place right into the skillet (do not drain the pasta water). 
4. Swirl to coat with the butter and pepper. Add the cheese and continue swirling the pasta to coat with the cheese  Add about 1/4 cup of the hot pasta water and stir until creamy, about 2 minutes.

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