Thursday, January 19, 2012

Recipe of the Week

I'm thinking that this post should come with a warning.
Caution: this dish is highly addictive

Cacio e Pepe (cheese and pepper)
This pasta dish is ridiculously simple and completely satisfying.


I got the recipe from Bon Appetit, and I highly recommend trying it.
The bonus is that once you make it, you'll never need to look at the recipe again-
it's really that simple.  I've already made it twice in the past 2 weeks!

Kosher Salt
6oz Pasta (I used spaghetti but, bucatini is also recommended)
3 tbsp unsalted butter
1 tbsp freshly cracked pepper (or more if you like)
3/4c grated Grana Padano or Parmesan
1/3c finely grated pecorino

Bring water to a boil and season with salt.
Add pasta and cook until about 2 minutes before tender, reserve
3/4c of the pasta water and drain the pasta.

Meanwhile, melt 2 tbsp butter in a heavy skillet over medium heat.
Add pepper and cook, swirling pan,  about 1 minute until toasted.

Add 1/2c of the reserved pasta water to the skillet and bring to a simmer.
Add the pasta and remaining tbsp of butter. Reduce heat to low and add Parmesan,
stirring and tossing with tongs until melted. Remove pan from heat and add the pecorino,
again stirring and tossing until the cheese melts.  Plate and serve.

I topped it with extra pepper and a bit of pecorino.

Buon Appetito!

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