Cacio e Pepe

IMG_0338Well it happened again. The chicken was still frozen. And I had such good plans for it. Chicken and Rice in the pressure cooker. Fortunately, thanks to the magic of Facebook’s never-ending flow of recipes, this lovely video from Epicurious came by. BINGO!!! It happens to be the perfect night for pasta in Central Maryland. We are experiencing some epic late winter thunderstorms. Heavy rain, thunder, lightning, big winds! All of it.

I actually had some Romano. It was meant to be. Of course, I made a couple of modifications to the recipe. You can watch the video for the original, or try mine!

Cacio e Pepe
2 1/2 cups shredded Romano cheese
2 TBSP olive oil
Pepper
3/4 cups Parmesan broth
1 lb pasta, cooked

  1. Combine everything but the pasta in a bowl and set aside.
  2. Cook the pasta – I used Angel Hair – until al dente.
  3. Drain the pasta and put in the bowl with the cheese mixture and stir vigorously until the pasta is nicely coated.
  4. Serve IMMEDIATELY!!

Truth is, I am not a huge fan of pasta. I find it often disappoints. This did not. It was cheesy and and had a nice little kick from the pepper. And it was so fast to make.

If you happen to not have a container of Parmesan broth at the ready, you can use water as they do in the original recipe. And if you don’t happen to have enough grated Romano (I didn’t), you can supplement with a bit of grated Parmesan.

Are you going meatless for Lent? This is a good addition to your menu.

Enjoy!

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