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Thursday, January 31, 2013

Cacio e Pepe Pasta (Black Pepper and Cheese)

This is a simple dish.  About as minimalist as a pasta dish can get.  No chopping garlic, no measuring, just easy and so very delicious.  It's made with Cacio di Roma cheese (a sheep cheese from Lazio, Italy).  I sometimes use Pecorino Romano, although it is older and less smooth than Cacio di Roma, but it's easier to get at my local grocer when I want a last minute Cacio e Pepe pasta.  Cacio di Roma is available in most places where there is a decent cheese selection. It's usually available at Fairway and Murray's. 

It can be made with whatever pasta type you chose, but it often served with bucanti, linguini or spaghetti.  I don't like bucantini, so I usually choose linguini, spaghetti, gemelli or bavette. Although last night I made it with trofie because I had it in the house.  Trofie is usually reserved for Pesto Pasta, but it was delicious.

In my recipe, I've added something that is not part of the standard recipe.  I added Cannellini beans.  I toast them with the black pepper and I love it.  I often find a way to add some protien to my dishes since as a pescatarian, I add it where I can. 

People love this pasta.  Give it a try, you'll understand why.



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