Cacio e pepe
There’s an ancient Jewish aphorism that goes something like this: Who is rich? He who is happy with his portion. But this sentiment always struck me as complacent and a little too easy. So here’s my rewrite: Who is rich? She who makes the most of her situtation. Nothing is a better, and more delicious, testament to this concept than a bowl of cacio e pepe.
Cacio e pepe is a something-from-nothing recipe that scarce resources and hard times specialize in. From the everyday pantry and fridge staples of pasta, butter, parm, and cracked pepper emerges a dish so delectable its humble connotations are forgotten with every splendid strand of pasta clinging with rich and luxuriant butter- parm-pepper sauce enjoyed. Many thanks are owed to the reserved pasta water mixed in, it grants this dish remarkable body and texture. The toasty cracked peppercorns add a piquancy that interacts scrumptiously with the buttery sharpness. You can for sure use supermarket shelf-stable powdery parm without any shame here, it will yield excellent results regardless of provenance and price point.
Who is rich? She who can make a feast with the humble lessons that come with failing, the burnt bits at the bottom of the pan, and other discarded and under-considered elements
Kosher salt
8 oz. pasta (I like spaghetti but any shape will do fine)
Black pepper in a grinder
4 tbsp butter, divided
1/2-3/4 cup parmesan
Fill large saucepan or small pot with water and salt appropriately. Add pasta and cook until just al dente. Drain and reserve 1/2 cup of pasta water (about 2 ladlefuls)
In the meantime, melt 3 tbsp of butter in a large skillet over medium heat. Grind pepper into the butter (between 35-40 turns) cook, swirling the peppery-butter until butter golden and toasty for about a minute or two.
Add the reserved the pasta water and then bring to a low simmer. Add prepared pasta and the remaining tablespoon of butter and parm, increased heat to medium and stir and toss with tongs until the butter and cheese is melted and coats the pasta with rich pepper flecked sauce. Bon Appetito!
If pasta seems dry by all means go ahead and add tablespoons of reserved pasta water until you get a consistency that appeals.
Serves 2. Recipe may be doubled.
