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Cacio e Pepe

Can’t think of what to make for dinner tonight?

This is one of the best pasta dishes I ever ate, and prepared. Not exactly easy it does take precision to create the wonderful sauce made from the starchy pasta water, butter, a mix of both Grana Padano and Pecorino cheese and plenty of fresh cracked black pepper.

If you are a true lover of “Italian Cheese” well this dish is just for you!

Italy has the best cheeses in the world!

Italy has the best cheeses in the world!

Ingredients:

Kosher salt
6 oz. pasta (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 or one of the following cheeses: Asiago, Sapsago, OR Manchego

Directions:

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt and add pasta and cook, stirring occasionally, until about 2 minutes before tender.

Drain and put aside 2 cups of the starchy pasta cooking water.

1/2 cup of pasta water to skillet and bring to a simmer. Add pasta and remaining butter.

1/2 cup of pasta water to skillet and bring to a simmer. Add pasta and remaining butter.

 

 

 

 

 

 

 

 

 

 

In a large heavy skillet over medium heat, melt 2 Tbsp. butter, add pepper and

cook, swirling pan, until toasted, about 1 minute.

Add 1/2 cup of pasta water to skillet and bring to a simmer. Add pasta and remaining butter.

Cheese added

Cheese added

 

 

 

 

 

 

 

 

 

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.

Toss carefully with tongs, to incorporate all ingredients.

Toss carefully with tongs, to incorporate all ingredients.

 

 

 

 

 

 

 

 

 

 

 

 

Add more pasta water if sauce seems dry, and cheese is not completely melted.

Transfer pasta to warm bowls and serve.

 

Top with more cheese!

Top with more cheese!

 

 

 

 

 

 

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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