Pasta Cacio e Pepe
So I’ve been watching my food budget, noticing that I eat out WAY too often, and have resolved (LOLNYE) to cook more food at home, preferably on the cheap.
To that end, I present for your consideration Pasta Cacio e Pepe (Pasta with Cheese and Pepper). The quality of this dish is entirely based on the quality of your cheese and pasta, so I’d recommend not skimping on either of these.
- 6 ounces penne or bucatini
- 1/3 cup (packed) freshly grated Pecorino Romano cheese (about 1 ounce)
- Freshly ground black pepper
Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid. Pour out hot water from serving bowl. Immediately add drained pasta to serving bowl, then begin stirring in the cheese, pepper, and reserved liquid and toss to coat. You’re aiming for a creamy-looking sauce. If it’s looking dry, add more of the reserved pasta cooking liquid by tablespoonfuls. Season with salt and freshly ground black pepper and serve.
