Cook : Cacio E Pepe

I'm a big fan of simple recipes consisting of a few choice ingredients that are typically in my pantry anyway especially when they taste as good as this elemental Roman pasta dish. Cacio e Pepe is literally "cheese and pepper" pasta. It gets a hit of spiciness from the cracked black pepper toasted in olive oil and it's creaminess & robust flavor from the pecorino romano. You can also mix in some fresh parmesan if you want. I usually follow this recipe and cut it in half for two 4 oz. servings. It's great on it's own or served with a side of roasted veggies.

Ingredients:
1 lb. spaghetti
1 tsp. salt
2 tbsp. olive oil
1 c. freshly grated pecorino romano cheese
Coarse ground fresh black pepper to taste

Directions:
1. Bring water to a boil, add salt and pasta.
2. While the pasta cooks, heat olive oil in a sauté pan over medium heat.
3. Crack pepper into oil, roughly 6 - 7 grinds per 4 ounces of pasta but more or less can be added depending on your preference.
4. Once the pepper begins to sizzle, remove from flame, stand back and add a small ladle of pasta water to the pan.
5. When pasta is cooked, strain, keeping a cup of pasta water on reserve.
6. Toss drained pasta in the pan and gradually mix in grated pecorino and water as needed until the sauce become creamy and clings to the pasta without clumping.


Buon Appetito!