Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, January 23, 2017

Cacio e Pepe

What I love about Italian food is that it’s often the simplest dishes that are the most satisfying; this creamy combination of pasta, cheese, and black pepper is one of my favorites. Boil a pound of noodles until el dente making sure to save a cup of the pasta water just before draining.

Dump the noodles into a strainer and put the pasta pot back on the stove over low heat. Melt a half a stick of butter in the pot then add the drained pasta and toss. Stir in a tablespoon of freshly ground black pepper followed by the reserved pasta water and a cup and a half of parmesan, pecorino, or a combination of both. Mix together until the pasta is completed coated by the butter and cheese then salt to taste and serve immediately.

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