Thursday, October 23, 2014

Cacio E Pepe: A sauce so quick, you’ll be done making it before your pasta is done boiling!

Hi guys! Building on my theme of easy weekday meals, this one is a great recipe to keep in your back pocket. Not only is it quick to make, but most people have the ingredients on hand in their kitchen already. If you have a box of pasta, black pepper and cheese, consider your dinner DONE.

My husband and I love this recipe. We learned it from our awesome cooking class at ICE (review of the class here). Since then, we’ve worked it into our weekday meal rotation. You can make this sauce in a SNAP – start boiling your pasta, and you’ll be done making the sauce before the pasta is done. Sound good? It is.

Here is the actual recipe from our cooking class:

A few quick things:
  • The recipe says to use two different types of cheese - we only used Parmigiano and it came out fine, of course! If you have both cheese, great.
  • The recipe is for an entire BOX of pasta. We made the mistake last time of only making enough pasta for two people, then making a LOT of cheese and pepper sauce haha. Scale it down if you are cooking for two.
  • Don't forget to save some of the pasta water, it's the key to this recipe! Otherwise, the pepper and cheese will have nothing to mix with to create the sauce.
  • Enjoy! 

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