Friday, October 22, 2010

Cacio e Pepe, sort of

Cacio e Pepe is a classic Italian dish which consists of pasta, ground pepper and cheese. It looks a lot like the last post but has an entirely different taste. In addition we added some left-over lobster and chopped basil just because we had it. The purists among you are agast, we are sure. The dish goes together very quickly. While the pasta is cooking, saute 2T freshly ground black pepper in 2T olive oil until you smell the peppers aroma. When the pasta is done, drain it, reserving two 1/2C portions of the cooking water. Add the 1/2C water and the pasta to the saute pan with the pepper and oil. Add 1/2C grated parmesan cheese and 1/2C grated havarti cheese and toss. This is where we added the pieces of lobster but the Cacio e Pepe is wonderful by itself. The sauce with the pepper is very tangy and has a wonderful pepper flavor. The bottle of Tabasco is an error; it was not added to the dish.



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