Cacio e pepe

Cacio e pepe

Special Equipment : Pasta Tongs, 2 Oz ladle, Cheese Grater
Serves: 2 (Portions)

Ingredients


Whether it’s a cold chilly night or a hot summer day this pasta dish never fails to bring a smile to my face. Easy, comforting and so delicious it has become my number one go to recipe. Pop a bottle of your favorite wine or pair with a sweet basil lemonade and I promise you’ll feel that smile at your first bite. 

Method:

  • Start off by your grating your cheese, and setting aside. Bring your water to a rolling boil, season with salt. The water should be lightly seasoned, don’t make it too salty.  Drop in your pasta.  While pasta is cooking, add extra virgin olive oil along with the butter to a pan on medium – low heat.  Now add your freshly ground black pepper.  Do not ever use fine or pre-ground black pepper…. You’ll thank me later.  Swirl the pan and allow the peppercorns to really open up in the oil/butter mixture. Once your butter starts to caramelize, carefully ladle in the pasta water.  Add the pasta to the pan after cooking for only 4 minutes. Don’t be worried, it will finish cooking in the sauce.  Now, swirl the pan by moving around in a circular motion.  In seconds the liquid will start emulsifying with the oil/butter mixture.  Add 3/4 of the cheese, keep swirling. If the noodles look like they’re dry you can add a little more pasta water to easily fix.  Give a noodle a test taste. When your pasta is done cooking it will have some bite to it.  Some may say toothinees, or al dente. Plate up and add the rest of the cheese on top. Enjoy.