Tasty Recipe : Capellini de Cacio é pepe
Tip: read the recipe throughly before you begin
I promised an occasional tasty recipe, so here is one - Capellini de Cacio é Pepe.
This take on a traditional Italian pasta dish is so simple to make.
It’s often made with a thicker pasta, such as spaghetti or bucatini, but I love the angel hair, because it cooks up so fast and the flavors are more embedded.
Using capellini does take a bit more technique, however.
Be careful not to overcook the pasta, or you will end up with a lumpy, gooey mess.
It only requires minimal ingredients,:
Capellini (angel hair pasta) 1/2 lb.
Pecorino Romano - grated - about a 1/4 to 1/2 cup
Freshly ground pepper to taste (best to use a grinder!)
Water to boil the pasta
Salt for the pasta water
Optional: tablespoon of butter or olive oil
Add salt to the pasta water. Turn the heat to medium high - high heat and bring the salted water to a boil.
While waiting for the water to boil, place the cheese in large bowl and add a few twists of freshly ground, course pepper to the cheese and mix with a fork. If you choose to include the butter or oil, add it now, and mix it all together with a fork.
Add pasta to the boiling water and cook the pasta to al dente - about 3 minutes.
This happens quickly, so…
Just before you remove the pasta, use a measuring cup to scoop out about a 1/4 cup of hot pasta water and add to the cheese mixture - stir with fork until smooth
Remove the pasta from the water in sections with tongs and toss into the bowl with the cheese mixture until all pasta is well coated. Work quickly and serve warm.
Plate and add more cheese and pepper on top.
Serve with your favorite salad and bread.
I enjoy a kalamata olive bread with this dish.
Mangia tutti!
I may add a photo in the future, but we ate ours too quickly to take a pic!
Ox,
Mari