Cacio e pepe (literally, cheese and pepper) is a recipe you will find in many cookbooks and magazines. This one, I pulled from Gwyneth Paltrow's book, My Father's Daughter. As with most of her minimalist recipes, there are just a few ingredients. It can be on the table in minutes. How perfect is that after a long day at work?
Served with a toasted baguette (homemade, of course) layered with mozzarella cheese and a few slow-roasted tomatoes. Place the loaded up baguette slices under the broiler until cheese is melted.
Easy dish for another Meatless Monday! Recipe follows for pasta dish.
I hope all is well in your world. It's getting to be Springtime for my friends in New Zealand and here, in steamy, damp north Florida....we are looking forward to cool Autumn temperatures.
Cacio e Pepe
3/4 lb. pasta
2 Tbsp. extra-virgin olive oil
2/3 C finely grated Parmesan cheese
2/3 C finely grated Pecorino cheese
Freshly ground black pepper
1 C pasta water, for thinning sauce
Cook the pasta in salted water according to package directions, until al dente.
While pasta is cooking, combine olive oil, cheeses, and a lot of pepper.
Drain the pasta, reserving 1 cup of pasta water.
Add about 1/4 C of the water to the cheese mixture, stirring to thin the sauce. Then add the pasta and stir to combine. Thin with more water if necessary. Serve portions with a pinch of coarse salt on top.
Coming up will be more from Nigella Express and a food pairing with a book review.