As much as I wish I was, I'm not a girl that can eat pasta every day. I don't have the metabolism (or the motivation to run) to be able to indulge on these cheesy carbs all the time. But some nights are just pasta nights, no matter which way you slice it.
Last night, my friends, was a pasta night. After a long day at work, I felt like channeling my inner Molly Tavoletti and going to town on a huge bowl of cacio e pepe.
If you've never had cacio e pepe- simply put, it's "cheese and pepper" So simple, yet so good. It's such a classic, and only 5 ingredients!!
Super quick and perfect for those nights you're just over everything.
I got my recipe from Bon Appetite and it does not disappoint! (Does Bon Appetite every disappoint? Fo real tho.)
I used parmesan, and if you don't have pecorino on hand- you will survive. It's just as good with only parmesan.
- 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 Romano
- 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.