Pasta Cacio e Pepe
I came across this classic dish while reading a magazine. It’s so simple, but so delicious. Try it out tonight. The key here is quality ingredients. So please, NO CHEESE OUT OF A GREEN CAN.
3/4 pound linguine
1 cup grated pecorino cheese
2 tablespoons unsalted butter
2 teaspoons coarsely ground smoked or regular peppercorns
Salt
In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2/3 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and toss. Season with salt and serve.
1 comment
Ah Kathryn! This is the first pasta dish that I had at my favorite little cafe in Italy! It was a tiny hole in the wall place, no one spoke English, the tables were covered in paper, and there were no menus; there were only three items to choose from for the day. I had never had Cacio e pepe before, but now it’s one of my favorite dishes! Thanks for posting a recipe!
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