Besides going to my classes I have been doing little to nothing during this quarantine. I'm getting more bored every day, struggling to find activities besides laying in bed. I've decided to start cooking and have been making dinner for my family every night. One fan favorite was a Cacio e Pepe recipe I found from the mouthwatering Instagram, @thesecarbsdontcount. The recipe was simple and delicious. Plus, it reminded me of my favorite restaurant, Josephine Estelle, in the magical city of New Orleans.
Cacio e Pepe
- Prep Time:10 mins
- Cook Time:15 mins
- Total Time:25 mins
- Servings:1
- Easy
- 2 cups pasta
- 1.5 teaspoons pepper
- 1.5 cups pecorino cheese
- 1 cup reserved pasta water
- parmesan cheese optional
- 2 tablespoons olive oil
Ingredients
-
Step 1
Grate cheese if necessary and gather ingredients
Yasmeen Aboulhawa -
Step 2
Cook pasta according to instructions and remember to save a cup of pasta water for later
Alex Frank -
Step 3
Add oil to the pan on medium heat
Carlie Littman -
Step 4
Add pepper to oil and let cook for a few minutes
Carlie Littman -
Step 5
Add pasta to the oil and pepper, as well as half of the reserved water and let it simmer
Carlie Littman -
Step 6
Once the majority of the water has dissolved, turn the heat to low, add pecorino (and parmesan if desired) cheese and the remainder of pasta water and mix until silky
Carlie Littman -
Step 7
Put it in a bowl and sprinkle more cheese on if desired
Carlie Littman