Cacio e Pepe
Description
I got this recipe from a beautiful Roman woman that Mr. Stone Soup works with. Several years ago (pre-pandemic!) I was seated next to her at one of the holiday parties. We enjoyed a lively conversation that covered everything from where we grew up, to what we did, to what foods most remind us of our childhoods.
For me, it was lentil soup and fresh bread and for her, it was Cacio e Pepe. She said that whenever she gets homesick, she hustles into the kitchen and makes this simple, satisfying pasta dish and immediately feels better. She gave me the recipe and after trying it, I can see why. I hope you enjoy it as much as we do!
Ingredients
Instructions
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Bring 3-4 quarts of well-salted water to a boil in a 5-6 quart Dutch oven or stock pot. Boil the pasta 1-2 minutes shy of the cooking time--the pasta will finish cooking when you make the sauce.
About 3-4 minutes before the pasta is going to finish, melt 3 tablespoons of the butter and 1-2 tablespoons of the olive oil in a large (4-5 quart) saute pan if you have one, or a 12" skillet--something large that you can toss the pasta around in as you make the sauce).
Add the pepper and stir for about a minute until it becomes very fragrant.
The pasta should be done by now--before draining the pasta, dip out about a cup of the pasta water and add it to the saute pan with the butter, olive oil and pepper; stir and continue to heat the mixture. Set aside another cup of the pasta water in case you need it to thin the sauce a little, and then drain the pasta.
Add the pasta, the rest of the butter and about a cup and a half of the cheese to the saute pan and toss thoroughly.
Add a little more olive oil and a little more pasta water if needed. Taste for seasoning and add the rest of the cheese and salt and pepper if necessary.
Serve with a crisp, green salad a glass of chianti and enjoy! Buon Apetito!
