Today I am sharing a simple Roman pasta dish, Cacio e Pepe, made with a handful a few ingredients. If you grew up enjoying a bowl of buttered noodles this is a grown up version. The spice comes from cooking black pepper in the hot butter.
Pasta is a comfort food. I find myself in the midst of many transitions and crossroads. With it comes endings and new beginnings. Life is like that good and bad, sweet and sour. Once in awhile I crave a little comfort food. Cacio de Pepe is one of them, because it is so easy to make with things already sitting on your shelves.
Because there are only a few ingredients make sure to use the best you can. Freshly ground pepper and freshly grated grated cheese. Remember to save 1 cup of the pasta water when you drain it. I used Grana Padano but Parmesan would be just fine.
Cacio e Pepe
By October 11, 2012Published:
- Yield: 2 Servings
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
Today I am sharing a simple Roman pasta dish, Cacio e Pepe, made with a handful a few ingredients. If you grew up enjoying a bowl …
- 1 teaspoon kosher salt
- 6 ounces spaghetti
- 3 tablespoons butter
- 1/2 cup Grana Padano grated
- 1/2 cup Pecorino Romano finely grated
- Bring a pot of salted water to boil. Add pasta; cook until al dente, 8-10 minutes; reserve 1 cup pasta water and drain pasta.
- Heat oil in a large skillet over medium heat. Add pepper; cook until fragrant, 1-2 minutes. Ladle 3/4 cup pasta water in to the skillet; bring to a boil. Transfer pasta to skillet and toss. Sprinkle 1/3 cup of each over pasta; toss to combine until sauce is creamy and clings to the pasta. Transfer to serving plate and top with remaining cheese.
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