Pasta Cacio e Pepe (or Pasta with cheese and pepper)
This lovely Roman pasta dish will make a great side, and it can be modified with offerings from our garden, such as fresh peas, herbs, ham, or whatever is available. With such additions, it becomes the main star of our dinner.
Course: Main Course
Keyword: black pepper
Author: Urania Erskine
Ingredients
1poundspaghetti pasta
4Tablespoonsor more of virgin olive oil for its fruity flavor
2teaspoonsfreshly cracked black pepperto bring out its full flavor
1cupgrated Romano
¾cup grated Cacio de Romaa mild sheep’s milk cheese, or its equivalent
1-2Tablespoonsfinely chopped Italian parsley
1small clove garlic
Instructions
Cook the pasta 8 to 10 minutes until it is el dente, drain, reserving 1 cup liquid.
In a skillet, add the olive oil and place over medium heat. Add the cracked pepper and cooking for 1-2 minutes.
Quickly add minced garlic, then the reserved liquid bringing it to a boil. Add the drained pasta and mix. Sprinkle the cheese and herbs over the pasta and continue to toss until a rich sauce is formed (2-3 minutes). Turn into a bowl or individual plates and garnish with additional cheese and cracked pepper.