Cacio e Pepe and Swissmar Giveaway!
Jan 27, 2014 in one pot meals, giveaways, italian, pasta, easy dinners, dinners, cheese, pepper, epicurious. Read the original on: Food Fanatic
Looking for a quick one-pot weeknight meal that will take you 15 minutes from start to finish? Give this classic Roman pasta dish a try. Cacio e Pepe also known as cheese and pepper pasta. As the name suggests, the ingredients of the dish are very simple and include only black pepper and Pecorino Romano cheese. Think of it as a kicked-up grown-up version of mac and cheese.
I choose bucatini pasta for this classic dish. I love bucatini because of the hole in the middle of the pasta. That hole captures all of the flavors of the sauce you're making. In this case it captures specks of ground black pepper, olive oil, and if you're lucky, a little cheese!
Since announcing last year that I’m expecting a baby in the spring I’ve been concentrating on quick and easy meals. And meals that consist of very few dishes since I have no energy to cook and clean and I’m nice like that and try to spare my husband the extra dishes.
You can cook this up in a French oven or a stock pot, whatever floats your boat. Just make sure you're using freshly ground black pepper! Nothing brings flavor to Cacio e Pepe like freshly ground pepper.
We've even got a giveaway today from Swissmar to help you out with that - the Roma Olive Wood Pepper Mill and Siena Olive Wood Salt Keeper are beautiful additions to any kitchen, and they'll help you flavor many a delectable dish. Swissmar is known for their beautiful craftsmanship. The salt keeper and pepper grinder look beautiful on my kitchen table too. Gotta love it.
Serve this cheese and pepper pasta with a loaf of Italian bread and a side of this Panzanella Salad recipe to complete your meal!Â
Cacio e Pepe Recipe
Ingredients
- 1 tablespoon salt
- 16 ounces bucatini pasta
- 3 tablespoons olive oil
- dash of garlic powder
- 1 tablespoon black pepper, freshly ground (more if you'd like)
- 1/2 cup pasta water
- 5 ounces grated parmesan cheese
Directions
- In a large pot, salt water for pasta (at least 1 tablespoon). Cook according to package for about 8-10 minutes until al dente. Before straining bucatini, reserve at least 1/2 cup of pasta water. Strain pasta.
- In the same pot add olive oil, dash of garlic powder, and freshly ground black pepper. You will want at least 1 tablespoon of freshly cracked black pepper; however, if you want more feel free to pepper it up! Cook the mixture for one minute on medium heat.
- Add pasta back to the pot along with the half-cup of water. Mix well then begin to add the Parmesan cheese. Reserve a few tablespoons of cheese for topping.
- Divide pasta in four large bowls and top with additional Parmesan cheese and black pepper. Buon appetite!
Read the original on: Food Fanatic
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