Friday, December 28, 2012

Cacio e Pepe Pasta Dish

Have you ever had Cacio e Pepe??  It's a super traditional Italian pasta dish, and incredibly easy to make.  It also happens to be one of my favorite go-to's because it requires so few ingredients - chances are you have all these ingredients waiting to go in your pantry right now.  

Cacio e Pepe literally means cheese and pepper, so if you plan on making this, splurge for the best ingredients you can, since all the flavors will stand out.

This dish is from Bon Appetit, and will not disappoint!  Enjoy!!

  Kosher salt
  6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
  3 Tbsp. unsalted butter, cubed, divided
  1 tsp. freshly cracked black pepper
  3/4 cup finely grated Grana Padano or Parmesan
  1/3 cup 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 Grana Padano, 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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