Recipe #22: Cacio e Pepe

Our Pasta Craze continues! This next recipe is a classic and easy Italian dish with very few ingredients. When served at restaurants, the pecorino cheese and the olive oil make this a stand-out tasty dish, but when you look at the recipe, you realize that anyone can cook this at home. I recommend serving with a tossed green salad, garlic bread, and of course, a glass of red wine.

This dish could not be any simpler, and chances are, you already have most of these ingredients at home in your cupboard. All it calls for is cheese and pepper (cacio e pepe) and a dash of olive oil or butter, then drizzle atop your favourite pasta. Almost any type of pasta will do; just see what you have in the cupboard.

INGREDIENTS

6 ounces of pasta (such as egg tagliolini, bucatini, or spaghetti)

1 tbsp fresh ground pepper

3 tbsp olive oil or butter

1 ¼ cup freshly grated pecorino cheese

DIRECTIONS

BRING 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cups of the pasta cooking water.

MEANWHILE, melt 2 tablespoons butter/olive oil in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

ADD 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, the sauce coats the pasta, and pasta is al dente. Add more pasta water if sauce seems dry.