Cacio e Pepe- Cheese and Pepper Pasta

Tonight was girls night. My little ladies wanted corn dogs and Mac and Cheese. I made that happen for them, but I was not about to eat that. Don’t get me wrong; I like a good corn dog as much as the next person, but not tonight. I needed to cook something. I needed to cook something for ME! I found this recipe in Bon Appetit magazine.

6oz pasta- I used fettuccine
3 tablespoon unsalted butter
1 tablespoon cracked pepper
3/4 finely grated Parmesan
1/3 finely grated Pecorino

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter 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. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.



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