Cacio e Pepe Recipe

What better way to get through quarantine than to test out new recipes!! I’ve been eyeing Cacio e Pepe on the ‘gram and the one time I ordered it at a restaurant, I was pretty disappointed. I decided to take my own stab at it and made it as creamy and decadent as it looked in photos. The end result - AMAZING. My husband licked his plate clean.

What You Need

-Bucatini noodles (I used spaghettini and it worked great too- or if you’re extra ambitious you can make your own noodles! I’m not quite there yet…)

-Freshly-grated Pecorino Romano cheese (you can use parmesan too)

-Cracked or ground pepper

-Butter (add amount to your liking)

-1 cup starch water (collect when pasta is done cooking)

Preparation

Super easy! Most recipes call for pasta to cook till al dente, but I personally hate when noodles feel hard so I cooked all the way through. Once this is done, reserve about a cup of the starch water and add noodles to a dry pan with some olive oil. Mix in butter, the cheese, pepper, and finally mix in some of the starch water and stir until you reach a nice creamy texture. Serve and enjoy!

Not pictured- I added crushed red pepper on top of my portion for a kick!

Hope you’re all staying safe and healthy!

-Sab