HomeCookin: Cacio e Pepe with fennel, tomato and parsley salad.
Thank you Bon Appetit for the awesome recipe for Cacio e Pepe. I may have tweaked it a little here and there. But generally the recipe was SPOT ON.
Served with a simple Fennel, tomato and parsley salad, this was a deliciously simple Friday night meal….
Cacio E Pepe: Adapted from Bon Appetit
1 packet of Spaghetti, Bucatini, or we used Perciatelli
4 tbsp butter
1 tbsp extra virgin olive oil
1 cup grated pecorino
1/4 cup grated parmigiano
3/4 cup pasta water
2 tbsp fresh cracked pepper
Boil your pasta in salted water till almost al dente. Drain and reserve 3/4 cup pasta water.
In a saucepan melt 2 tablespoons of butter over medium heat. Swirl through a little EVOO.
Saute half the pepper for a min and then add the pasta water and simmer.
Stir through the pasta until coated in sauce. Add the remaining 2 tbsp of butter, and the pecorino.
Toss the pasta until the cheese melts through the sauce.
Add the rest of the pepper and the parmesan.
Serve immediately!
We served ours with a simple salad. Toss thin slices of fennel with halved cherry tomatoes, a bunch of chopped italian parsley, lemon zest, olive oil, salt a pepper. Toss through with a little squeeze of lemon juice.
Bon App!
