One of the very simplest. Translation? ‘Cacio e Pepe’ is ‘Cheese and Pepper.’
It’s got a few more ingredients, but not many!
Buy a good cheese. I got an Asiago to go with some Parmesan I had; a Pecorino or Romano would be good, too.
You can see I tossed it with some fresh steamed broccoli to cut the calories, too!
CACIO E PEPE PASTA
14oz Tinkyada fettuccine
4T butter (1/2 stick)
2T olive oil
6oz Asiago or another good cheese
2oz Parmesan
Lots of freshly ground pepper
Fresh Parsley, if you have it
Cook the pasta according to package directions, saving two cups of the pasta water when you drain it.
Cut the butter up into small chunks in a four-cup measure or small bowl. Add the olive oil, and whisk in the pasta water when the pasta is drained. Whisk until the butter melts.
Toss this simple sauce with the hot pasta, grated cheese, and freshly ground pepper. Top with fresh parsley, if desired.
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