Cacio E Pepe
Cacio E Pepe
Adapted from Bon Appétit
Ingredients
- salt
- 6 oz. pasta (I used Trader Joe's organic spaghetti, a favorite of mine)
- 3 tbs. butter
- 2 tsp. freshly ground black pepper
- 1 cup Parmesan and Romano blend
Method
- Fill your biggest pasta pot and bring the water to a boil. Heavily salt the water.
- Add pasta and cook until it's 2 minutes away from being perfectly al dente. Save around a cup of the pasta water before draining.
- In the same pot melt 2 tbs. of your butter. Add the pepper and toast for about a minute.
- Add 1/2 a cup of the reserved pasta water to the pan and bring to a simmer.
- Add pasta and remaining butter.
- Reduce heat to low, and add cheese. Toss and cook until pasta is al dente. Add more water as needed.
- Serve with grated cheese and some more pepper on top.
YOU GUYS. Can there be anything better than cheese, pasta, and butter? I'll wait.
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.
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See? You can't think of anything can you? It's that delectable.
Ever since Aziz Ansari's Master of None brought this dish to the forefront of hipster food culture I have wanted to make it for myself. I have had me a pretty good bowl or two of cacio e pepe in Italian restaurants, but like the saying goes: Buy a girl a bowl of pasta, she eats for a night. Teach her how to make adult mac and cheese and give it a fancy Italian name and she has an insanely delicious and indulgent recipe to make in her pjs to eat in bed whenever she wants. But I digress.
This recipe looks a little daunting because the method is very specific, but once you break it down into simple steps it's not so scary. Plus the minimal ingredient list is a huge bonus. I added garlic which may not be traditional, but garlic is never optional when I cook pasta.
It's literally butter, garlic, pasta, and cheese--you can't mess this up.
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