...when in Rome, make simple, delicious pasta. I just made that up, but Roman dishes are known for being easy breezy and this one, Cacio e Pepe (Spaghetti with cheese and pepper) is no exception. Once you read this recipe you'll probably say: That's it? That can't be right! Simple is good, especially when it comes in the form of aromatic cheese and bite of pepper (I'm leaving the pepper out for Sascha's serving), and I'm going to finish it off with some lemon zest, or you can try red pepper flakes.
Honestly, there's really no need for measurements because you are going to cook the pasta how you like it, and add as much butter, cheese and pepper as you prefer. Just take it as a guide and enjoy.
This dish is so good, it's what we're having for dinner tonight...check out the pictures!
Cacio e Pepe
1 pound of dried spaghetti (note: 1 pound will serve 4 as a main dish)
1/4 cup olive oil
3 Tablespoons of butter
4 ounces of finely grated Pecorino Romano cheese
1 teaspoon of finely ground black pepper (you can use coarsely ground pepper if you prefer)
1. Bring a large pot of salted water to a boil. Add pasta and cook to your liking. Drain the pasta and reserve 1 1/2 cups of the pasta water.
2. Dry out the pot and add the olive oil on high heat. Be careful when you add the pasta and pasta water back to the pot, things will be smoky and the combo tends to splatter. Seriously.
3. Add the butter, cheese and ground pepper and toss for a few minutes. Add more cheese, pepper and a sprinkle of salt, if needed. Serve immediately.
I'm serving this tonight with salmon and chicken, of course, for Sascha.
03.9.2010 
