Inspired by this post from Cup of Jo, I made cacio e pepe for dinner tonight. It was terrific meal for a Monday night: quick, tasty and I had almost all of the ingredients in my pantry. I can put off my trip to the grocery store for another day.
All I had to do was pop out to Cork Market for some delicious pecorino. If you haven’t been to the market, go ASAP. You know a shop run by the people of Cork Wine Bar is sure to be awesome. Their cheese counter always has a great selection – I can’t wait to go back and pick up some La Tur. After that, I went to Batch 13 for some wine because that is always a solid way to start the week.
Recipe for Cacio e Pepe from A Cup of Jo
(I would recommend making a little bit more pasta than the recipe suggests or else you will end up with too much sauce.)
- Spaghetti, enough for 1, about ¼ pound
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 tbsp. good, freshly ground black pepper
- ¼ cup freshly grated Parmesan
- Kosher salt
Bring a pot of well-salted water to rolling boil and cook pasta according to package directions.
In a large saucepan, add olive oil, butter and pepper and saute over medium low heat until butter is melted and pepper gets slightly toasty. Remove from heat. Cook and drain the pasta, but—AND THIS RIGHT HERE IS CRUCIAL–make sure to reserve ½ cup of the pasta water.
Now, go back to your saucepan (the one with the oil, butter and pepper) and turn heat to medium. Add about half of your reserved pasta water and stir. Then add the pasta and, using a pair of tongs, toss gently until coated. Stir in the grated parm, and another dash of the reserved pasta water until the consistency is to your liking. Serve with more grated cheese on top, maybe a sprinkle of sea salt, and eat quickly.