Cacio E Pepe

Cacio E Pepe is one of Rome's classic three dishes. This recipe dates back to the time of ancient Shepards who needed practical meals to help nourish them in the cold months of tending to their sheep. This is very much all about, "using what you have" in terms of ingredients. It is a very basic dish, with basic ingredients, but absolutely delicious. It's great for when you want to whip up a quick, nourishing meal.







Recipe


Ingredients

1 Ib. spaghetti
6 tbs. olive oil
3 cloves of garlic, minced
2 tsp. ground black pepper
1 3/4 cup pecorino romano cheese


Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti. While it's cooking, we will begin on the sauce. About 12 minutes.

2. Heat olive oil in a large skillet over medium heat. Add garlic and pepper and cook until fragrant, around 2 to 3 minutes.

3. Add cooked spaghetti and cheese to pan. Do not discard the pasta water. Ladle in 1/2 cup of the pasta water and stir until cheese is melted, about 1 minute. Stir in more cooking water, 1 tbs. at a time, and continue to stir until the texture is creamy.

4. Crack some more fresh black pepper over pasta before serving. Serve hot.


This sauce is good for 1 Ib. of pasta.




Check out this 11 inch, cast iron, non stick skillet from Zakarian by Dash.


  

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