Cacio e Pepe Experiment
So, last night, I was feeling a bit peckish, and decided again to raid my cupboard for something to cook and eat.
I recalled a Bourdain show where he talked about cacio e pepe, and it seemed simple, I had the ingredients on hand, so I figure “what the hell.
Used Mario Batali’s recipe, with a couple changes, mostly in ingredients. (Again, what I had on-hand, rather than the specific stuff in the recipe.)
(Photo shows today’s remainders, after I scarfed three bowls of it last night.)
To wit, here’s the basic ingredients list:
1/4 cup coarsely ground black pepper
6 tablespoons extra virgin olive oil
6 tablespoons unsalted butter
1 pound spaghettini
1/4 cup freshly grated Parmigiano-Reggiano plus extra for serving
1/4 cup grated pecorino romano
I traded out the spaghettini for conchiglie (medium shells), because that’s what I had on hand and it’s my preferred pasta.
I also traded out the Parmigiano-Reggiano and pecorino romano for Giant store brand Parmesan & Romano sprinkle, because that’s what I had on hand.
Anywho — it turned out GREAT. I highly recommend this dish to everyone — it’s quick, easy, flavorful, tasty, and filling.
Next time, I’mma gonna add some cayenne and paprika to the pepper-toasting stage, and use the Good Cheeses (Parmigiano-Reggiano and pecorino romano).
I’m sticking with the shells, though.