Cacio e Pepe

This is a dream quick dish for me. Cheese and pepper… two of my favorite ingredients. This classic Italian recipe was adapted from Bon Appetit.

I have made it on a few occasions using both Barilla bucatini and DeCecco linguine fine, par cooking the pasta for 5 minutes. It is wonderful served with a simple green salad or roasted vegetables. Love it.

Yield: Serves 2 to 3

  • coarse salt
  • 8 oz pasta (such as egg tagliolini, bucatini, linguine fini, or spaghetti)
  • 3 T unsalted butter, cubed, divided
  • 1 tsp freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino Romano
  1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
  2. Meanwhile, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
  4. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry. I added all of the remaining pasta water.)
  5. Transfer pasta to warm bowls and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Linguine with Asparagus & Egg

Oh my. It has been a long time since I’ve devoted time to blogging. Spring yard work and cleaning always consumes my schedule this time of year. (and I am so exhausted from doing all of it… I can’t muster up any energy in my spare time to do anything else. :/ ) I have been cooking though! TONS of tasty and quick dishes… I plan to start sharing some of them with you! 🙂

I love the combination of asparagus and eggs. It screams springtime to me. This vegetarian main dish is simple and delicious. The recipe was adapted from Everyday Food. I doubled the asparagus and used Parmigiano Reggiano and linguine fini noodles. We ate the leftovers with sliced and diced hardboiled eggs over the top. Great.

Yield: Serves 4, generously

  • coarse salt and ground pepper
  • 3/4 pound linguine fini (I used Barilla), linguine, fettuccine
  • 2 1/4 pounds asparagus, ends trimmed, halved lengthwise
  • 3 T unsalted butter
  • 1/4 cup grated Parmigiano Reggiano (1/2 ounce), plus more for serving
  • 4 large eggs
  1. In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last two minutes of cooking (if large) and last minute of cooking (if thin).
  2. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
  3. While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top.
  4. Crack each egg into a small bowl and gently pour into skillet. Partially cover, and cook until whites are set and yolks are runny, about 4 minutes. With a slotted spoon, transfer eggs to a paper towel-lined baking sheet.
  5. To serve, divide pasta among 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with additional cheese, as desired.

IMG_3816

One Year Ago:

Two Years Ago:

Three Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,340 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Ina Garten's Easy French Apple Tart
Ravneet Gill's Perfect Chocolate Chip Cookies
Cauliflower Gratin
Eggplant, Tomato, & Chickpea Tagine
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Oatmeal Snickerdoodles
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Chicken Stew with Biscuits
Ottolenghi's Chicken with Caramelized Onions & Cinnamon-Cardamom Rice
Foodista Food Blog of the Day Badge
%d bloggers like this: