Cacio e Pepe
It’s the last week of August and I’ve found myself completely uninterested in cooking big elaborate meals. We’re spending most of our time at the beach, returning home only once the sun has begun its evening descent and the kids remind us it’s time for dinner. Then, of course, we arrive home sandy, sunbathed, soaked by the sea, and s-t-a-r-v-i-n-g. At that point, I need something super quick and easy that I know everyone will eat without complaint so we can get baths and stories and bed time under way before the clock runs out. This Cacio e Pepe fits the bill!
It’s creamy and comforting and basically the Italian version of mac and cheese (but with less than five ingredients!). The sauce gets its richness from two cheeses, Pecorino Romano and Parmesan, and a nutty, earthy depth from toasted black pepper. Starchy pasta water ties everything together, delivering a silky sauce that expertly coats the spaghetti. It’s so easy and delicious that I make it all year round, openly loving that fact it can be whipped up at a moment’s notice without any forethought. And I have to say, these last few weeks, I’ve come to appreciate how perfect it really is for those late dinners after a long beach day.
X
Cacio e Pepe
recipe by Sea Salt and Honey
Serves: 3-4 people
Prep Time: 5 minutes
Cooking Time: 10 minutes
Ingredients:
4 tbsp. unsalted butter
3/4 tbsp. freshly ground black pepper
3/4 cup finely grated Parmesan
3/4 cup finely grated Pecorino Romano
3/4 lb. spaghetti
1 1/2 cups reserved pasta water
Directions:
Cook spaghetti according to package instructions, reserving water once spaghetti is cooked.
Heat butter in a large saucepan over medium high heat. Add pepper and cook until toasted and fragrant, about 1 minute. Lower the heat to medium, add cooked spaghetti and both cheeses, tossing to combine. Gradually swirl in 1 1/2 cups of reserved pasta water until smooth and creamy. Serve immediately with additional pepper and grated cheese.
