Happy 2016!  Well this is a surprise, even to me.  I had been flirting with the idea of blogging again but I didn’t realize I was actually going to go through with it until this afternoon, when I decided to cook and started taking pictures of today’s recipe with the full intent to post, regardless of the recipe’s outcome.  After cooking today’s meal and reacquainting myself with WordPress, here I am!

Over the years people had asked me to blog again and I always complained about how time consuming it was.  It remains time consuming, but I decided to make an effort to try to post at least once a week.  That being said, I’m excited to be back so let’s get to it!

Cacio e Pepe is a simple pasta dish that I recently started to appreciate.  After having a very good plate of it at Marion (which I intend on reviewing eventually – amazing rotisserie chicken), I decided to try to make it at home.  I did a quick Google search and decided to go with one of the top results, which was from Bon Appétit.

INGREDIENTS

• Kosher salt
• 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
• 3 Tbsp. unsalted butter, cubed, divided
• 1 tsp. freshly cracked black pepper
• 3/4 cup finely grated Grana Padano or Parmesan
• 1/3 cup finely grated Pecorino

Serves 2-4, depending on amount served

DIRECTIONS

1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water. (Or just follow the directions on your pasta package.  Just make sure you do add the salt since the pasta water will be used later.)
2. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

NOTES

The dish is good but it was not my favorite, I felt like it was missing something.  It was, however, very easy to make and the ingredients were all easy to find.  Definitely a comfort food-type dish.  Next time I try to make this pasta, I am going to try Martha Stewart’s recipe, which includes lemon.

It feels good to be back!  Until next time!

Enjoy!
Adri