Cacio e Pepe

Poem pairing: Cheese and Pepper Date

Cheese and Pepper Date

I would love to go out to eat
If you will tag along.

Sure, as long as you are paying the bill.
Tag.  You’re it.

No, no, no, you are absolutely it.
And no tag backs.

We should just split the bill then.
We will tag team the cost.

Let’s go to that place on Anthony Avenue.
That new restaurant, Tagliatelle. 

Sounds great.  When you post on Facebook,
Don’t forget to tag me.

Hashtag

Recipe and Shopping List:

Time to prepare: 30 minutes

Serves: 2-4 people (depending on the size of the people 😊)

• 12-oz tagliatelle pasta

• 2 tbsp extra virgin olive oil

• 2 tbsp butter

• 1-2 cups finely grated pecorino Romano (Yes, that’s a big difference in the amount of cheese needed… but let’s be honest with ourselves, cheesiness is a personal preference, and more is always better.)

• Fresh cracked black pepper

Make the pasta: Boil the pasta in water according to the instructions on the box, but only until al dente. In a separate skillet, warm the olive oil and butter over low heat.

Once the pasta reaches al dente, pour in a full ladle of pasta water into the skillet and stir. Note: Do not drain the pasta using a colander for this recipe.

Next, using tongs, add the cooked pasta directly from the pasta water to the skillet. Stir.

Add ½ of the grated pecorino Romano and stir until creamy. Add additional ladles of water and handfuls of cheese until the pasta reaches the desired consistency.

Crack black pepper over the pasta, starting with roughly ½ tsp, then add more to taste.

Serve warm, sprinkle grated pecorino Romano on each plate.

Recipe shopping list:

• 12-oz box of tagliatelle pasta

• Extra virgin olive oil

• Butter, unsalted

• 1 block of pecorino Romano

• Jar of black peppercorns