Unrecipe of the Week: Cacio e Pepe

bonappette

Just like in fashion, some foods suddenly take on a life of their own, as every menu, magazine and blog seems to be gushing over the same dish. Lately, that dish is Cacio e Pepe.

Translating from Italian, “cacio e pepe” means cheese and pepper. It is just a slight upgrade from the children’s plate of pasta with butter and parmesan cheese, but the simplicity of the dish, and the purity of the ingredients make it one that you will go back to again and again.

The preparation varies from recipe to recipe, but all agree on the ingredients: pasta, some of the water in which it was cooked, Parmesan, Romano, and or Pecorino Cheese, butter, and of course, pepper.  You really can’t go wrong here.

Cacio e Pepe:
Cook pasta a minute or two less than stated in the directions, reserving about a cup of the cooking water.

In a large pan, melt a couple of tablespoons of butter, and add a liberal amount of freshly ground black pepper, swirling until the pepper is “toasted.”
Put the drained pasta into the pan, and add about a cup or more of the grated cheese, ( you can use all of one kind or mix the Pecorino with the Parmesan) and another tablespoon of butter, and toss until the pasta is coated. Slowly add some of the pasta cooking water, while continuing to mix and toss the pasta, until a smoother consistency is reached. You will likely only need 1/2 of the water. Place in a bowl and enjoy!!

Photo: Bon Appetite

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