The one staple you will always find in my pantry is pasta, my favorite being spaghetti. Cacio e Pepe is an easy to make, delicious, pantry- friendly dish. With just the right amount of kick from the pepper and of saltiness and creaminess from the cheese, this spaghetti dish is perfect comfort food to enjoy on a chilly rainy day.
Ingredients
kosher salt
8 ounces spaghetti
4 tablespoons unsalted butter
1 1/2 teaspoon freshly cracked black pepper
1 cup finely grated Parmesan
1/2 cup finely grated Pecorino Romano
Directions
Bring 4 quarts water to a boil in a large pot. Season with salt, add spaghetti and cook until al dente, stirring occasionally. Drain spaghetti and reserve 3/4 cup pasta cooking water.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add pepper and cook for about 1 minute.
Add 1/2 cup of reserved pasta water to the skillet a to a simmer. Add the spaghetti and remaining butter. Reduce the heat to low and add the Parmesan, stirring and tossing. Remove the skillet from the heat; add the Pecorino Romano, stirring and tossing until the cheese is melted, and sauce coats the spaghetti. Add more pasta water if needed.
follow Anne on twitter and Instagram @AnneFretz
Comments
Post a Comment