Posh Cacio e Pepe
Cacio e Pepe with black pepper, Pecorino & Romano cheeses, and Junie’s Naturals Garlic-infused Olive Oil.
Is there anything more comforting than a warm bowl of pasta?
Try out this quick version of my delicious Posh Cacio e Pepe (Italian for “cheese and pepper”). You won’t be disappointed!
Ingredients:
8oz pasta (I like using spaghetti, linguine, or bucatini)
3/4 tbsp salt (for pasta water)
1 tbsp butter
2 tbsp Junie’s Naturals Garlic-Infused Olive Oil
1 cup Pecorino or Parmesan cheese (freshly grated)
1 tsp freshly-cracked black pepper
Instructions:
Cook the pasta. In a pot of salted water (about 5 cups), boil your pasta until it is nearly al dente, or a little firm when you bite it. (NOTE: Boxed and fresh pasta cooking times can vary. Either way, try to avoid overcooking the pasta!)
Grate the cheese. While the pasta water comes to a boil, finely-grate your cheese by hand.
Reserve some of the starchy pasta water. Once the pasta is about 1 minute away from being al dente, carefully scoop out 1 cup of the pasta water and place into a separate heat-proof container. Set aside.
Drain the pasta. Drain the pasta and leave in the hot pot. Make sure your burner is off.
Add the butter, pasta water, cheese, and black pepper. Add butter and 1/2 cup of pasta water and stir to combine. Add in the cheese and black pepper and quickly toss. Continue to gradually add in extra starchy pasta water, as needed, until the cheese has completely melted and turned into a smooth sauce that coats the pasta evenly.
Drizzle in Junie’s Naturals Garlic-Infused Olive Oil. Mix well with the pasta and cheese sauce.
Serve. Dish up the hot pasta and serve immediately. Garnish with extra cheese and black pepper, if desired.
All-in-all, this should take no more than 20 minutes to prepare and yields about 2-3 servings. Now you’re ready to enjoy!
Happy Eating!
~Shanelle
