Cacio e Pepe, literally translated means “Cheese and Pepper”....arguably, 2 of my favorite ingredients in cooking. This dish is not only incredibly easy to make, but can be made in under 20 minutes....and is a real crowd pleaser!
But I digress on the topic at hand for a moment to explain my absence in the blogging world… 5 months ago today, I gave birth to my amazing and incredibly adorable daughter, Mayzie! While I have actually still been cooking almost every night since her arrival, I have been making things that were either already on the blog, or too lame to blog (putting together a turkey and cheese sandwich, hardly seems like chef material). Now with my girl getting a little older and a little more independent, mamma is getting back into the blogging scene!
Now that we have the sabbatical covered and clarified, let's get back to the pasta and cheesefest that just occurred in my kitchen...
First off, I used Bucatini pasta, which happens to be my all time favorite pasta in the pasta world...,but this dish will go great with any pasta with a decent surface area to it (ie. Fettucini, spaghetti, egg noodles, etc). In addition to the pasta, the next most important element is the cheese. Do not skimp on the cheese - get good quality, and use the two different cheeses, it makes a difference!
I serve my Cacio e Pepe with fresh basil, which isn't traditionally used in the dish, but I think it adds a great, fresh contrast to the cheeses...that addition is totally your call. I also like to add in chicken to round out the meal with a little protein:
-2 chicken breasts (1 per person) seasoned with Salt, Pepper, Oregano and Garlic Powder -Baked at 425 degrees for 30-35 minutes, and then sliced thin and tossed in with the pasta!
Cacio e Pepe
Bucatini Pasta with a Peppery Cheese Sauce to die for!