Special Equipment : Pot, Strainer, Pasta Tongs, 2 Oz ladle, Cheese Grater, Blender
Serves: 1- 2
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.
Shopping List
Dry Goods
¼ Lb Pasta
3 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Black Pepper
Dairy
1 Cup Pecorino Cheese
2 Tablespoon Unsalted Butter
Cooking Pasta
Ingredients
¼ Lb | 4 Oz Pasta
½ Cup| 120 g Cup Pasta Water, room temp
Method
- Bring your water to a rolling boil, season lightly with salt.
- Drop in your pasta.
- Give a noodle a taste-test. When your pasta is done cooking it will have some bite to it. Some may say toothiness, aka . . . al dente.
- Take out pasta, but don’t get rid of the water.
- Reserve ½ Cup of pasta water.
Cacio e Pepe Sauce
Ingredients
½ Cup| 120 g Cup Pasta Water, room temp
1 Cup | 110 g Pecorino Cheese
3 Tablespoon | 21 g Extra Virgin Olive Oil
Method
- Start off by your grating your cheese, and setting aside.
- In a blender add cool pasta water, grated cheese, & blend until smooth.
- Slowly incorporate olive oil into the blender until emulsified & set aside.
Heating & Plating
Ingredients
1 Teaspoon | 2 g Black Pepper, ground
2 Tablespoon | 30 g Unsalted Butter
Cooked Pasta
Cacio e Pepe Sauce
Method
- In a dry pan, add coarsely ground black whole black peppercorns & lightly toast.
- With heat on low, add butter until melted.
- Add cooked pasta & heat pasta & coat with pepper butter.
- Once pasta is hot & coated, add in Cacio e Pepe Sauce.
- Using tongs & ladle plate the noodles in a bundle
- Grate additional cheese as you like, & enjoy!
