spaghetti cacio e pepe

it’s so easy to get caught up in life, being busy, trying to juggle too much & missing out on the little things.i find that often we do the same thing with food & that’s when it’s time to come back to something so simple, but so perfectly executed & humble that it forces you to take a deep breath, relax & take a time out.

this is one of those foods.

simply translated “spaghetti with cheese & pepper,” it’s that & nothing else.  & it needs nothing else.

from smitten kitchen (serves 4)

1 lb dried spaghetti
1/4 cup olive oil
2 tablespoons butter
4 oz pecorino romano cheese, finely grated
1 1/2 teaspoons freshly ground black pepper

1.  cook the dried spaghetti in well salted water until al dente.  drain, but reserve 1 1/2 cups of the starchy cooking liquid.

2.  dry the pot & heat olive oil over high, until almost smoking.  add the drained pasta & 1 cup of the cooking liquid.  it’s going to splatter, so if you’ve got a splatter screen, have it handy.

3.  add the butter, 3 oz of the cheese, ground black pepper & toss together with tongs.  season to taste with the remaining cheese, pepper & cooking liquid (if necessary).  top with a little sprinkle of cheese, a quick grind of black pepper, serve immediately & indulge in it’s simplicity.

This entry was posted in entrees, pasta & grains, vegetarian and tagged . Bookmark the permalink.

One Response to spaghetti cacio e pepe

  1. MOM says:

    Your sister would love it – minus the pepper!

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