Cacio e Pepe
3 words: pasta, parmesan, pepper. Need I really say more?
This has to be one of my all time favorite dishes, and it just so happens to be the very easiest. Feel free to add protein if you need or want — but honestly, this one should be savored all on its own. I serve it with crusty french bread and a side salad, or sometimes just a fat glass of wine. Simply can’t beat it.
What you need:
Pasta (I typically use angel hair, but literally any pasta under the sun works for this. Pick your fave)
1 cup fresh grated parm (pleeeeease try not to use the fake stuff in the green tube. However… to each their own)
3 tsp. fresh cracked black pepper
What to do:
Bring a large pot of salted water to a boil. When I say salted, I mean like the dang ocean… don’t be shy. This helps the pasta cook properly, plus we’re gonna be using a lot of this water so we need it locked and loaded with flavor.
Add your pasta and cook until 50% done. About 4 minutes.
Grate your parmesan as finely as possible — we don’t want shreds here, we need this to be almost like a dust for best results. If your grater can’t get the job done, rub between your fingers to break the shreds down even more and create a perfect parmesan pixie dust. Place in a bowl and set aside.
In a large skillet, add the cracked black pepper — let it toast, stirring occasionally, until fragrant (2-3 minutes)
Add 2 ladles of the pasta water to the peppered pan. Let it cook down for about 3-4 mintes.
Now add the pasta and two more ladles of water. Toss frequently and cook for 3 more minutes or until pasta is al dente and water is cooked down even more. You want the pasta wet - but not swimming.
While that’s finishing up, add about 3-4 tbsp of the pasta water to the grated parm and mix thoroughly. You want it to form a paste.
Remove pasta pan from heat, add the parm paste and toss until coated. It should be soooo creamy and dreamy at this point.
Serve immediately for best results, and top with more parm – I like to top with shreds.
Enjoy!!!
