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CACIO E PEPE

VIBES: The Lox – Go Head

Cacio e Pepe. Cheese and pepper pasta. The ultimate comfort food. Costs almost nothing to make, with ingredients you already have in the house. The only rule is: USE GOOD CHEESE. By ‘good cheese’ I don’t mean that kraft-green-can-parmesan-joint they sell in every supermarket. Go to the dairy section and grab a container of freshly grated Pecorino Romano.  Anyone can make this.

CACIO E PEPE

-Sea salt
-1/2lb of pasta (I used Barilla thin spaghetti)
-2 Tbsp unsalted butter, cubed
-1 Tsp. Fresh cracked pepper
-1/2 cup Pecorino Romano
-1/4 cup grated Parmigiano Reggiano
-Pinch of fresh lemon zest (optional)

Bring 3 quarts salted water to a boil in a 5qt pot. While water is heating, prepare your ingredients. Crack the pepper, grate cheese, cut butter, etc. Add spaghetti to boiling water, cook, stirring occasionally to prevent sticking. Reserve 3/4 cup of the pasta water in a mug. Drain about 1 minute before tender (Barilla thin spaghetti cooks in 6 minutes, so you’d drain in 5 minutes)
Return pot to burner and melt butter over medium heat. Add pepper and cook, swirling pan to toast the pepper. Cook for 1 minute. Add pasta, add pasta water, stir. Add cheeses and toss with tongs until combined. Cheese, butter, pepper, water should all come together in broth like sauce. Transfer to bowls and serve immediately.

*Optional – Add a pinch of lemon zest right before serving.

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