I went up to Columbia for the Vandy game. It was unreal being back in Williams-Brice Stadium again. I realize I was just there last year for the Alabama game, but it was a different feeling knowing I'd be able to see more than one game this season!
But today is about the dinner I made for my grandmother's birthday last Tuesday. Better late than never right? P.S. Does anyone else hate it when a person uses "then" instead of "than"??? It belongs in the same category of grammar pet peeves as to, too, two and there, they're, their. This...has absolutely nothing to do with food. Y'know what does? Cacio e pepe. Cheese and pepper.
This spaghetti dish is so simple. Like I don't think you can get any simpler than this. I don't even really need to show step-by-step photos. But I will. It's ready in about 15 minutes, which makes it perfect for a weeknight or impromptu dinner guests.
Cacio e Pepe (serves 4-6)
Adapted from Saveur
1 lb. pasta, spaghetti or tonnarelli is preferable
Salt to taste
4 tbs extra virgin olive oil
2 tsp cracked black pepper, plus more for plating
1 c grated pecorino romano
3/4 c grated parmesan
- Bring a pot of water to boil (6-qt is recommended). Add the pasta and salt the water. Cook until al dente, about 8-10 minutes. Before draining the pasta, reserve a cup of pasta water. Drain pasta.
- About halfway through boiling the pasta, heat the olive oil over medium heat in a 12" skillet. When oil is shimmering, add pepper. Cook until fragrant, about 1-2 minutes.
- Ladle 3/4 cup of pasta water into the pan and bring to a boil. Add pasta and toss with tongs. Add 3/4 of each cheese and toss again with tongs until sauce becomes creamy, adding pasta water if necessary.
- Transfer to plates or a warm platter and sprinkle with remaining cheese and fresh pepper upon serving.