Cacio e pepe, forage

Look at me, bella. I'm like mac and cheese, only classy, because I'm Italian.

I'm in my last semester of grad school, which is so awesome. And so terrifying. And so busy, coincidentally. This means I've been eating out more than usual and eating meals that take less than 20 minutes of active prep time to create. Thankfully, some of these meals might be things you may need instruction on how to replicate, so I have something about which to write on the blog. I don't think you guys need my help, for example, recreating my delectable PB&J crackers lunch from yesterday or the hard-boiled eggs, spinach and blue cheese dressing I tossed together for lunch today. 

Cacio e pepe is an Italian dish that is incredibly simple to make. You need sharp cheese, pepper, butter, salt, and pasta. That's it. Five ingredients. Of course, the better your ingredients are, the more flavor you're gonna yield. For cheese, I used grated Pecorino Romano and some "Irish cheese" from Trader Joe's that's similar in flavor to Parmesan. I think for real (autentico) cacio e pepe, you might only need to use Pecorino Romano. I say, since this is a forage, use whichever sharp, hard cheese you have. Parm, Pecorino, or something else with that flavor.

I'll shoot to the recipe, because I'm strapped for time and there's not much else to say. I think the important thing to remember is to not overcook the pasta. Even if you don't like it al dente (said in a pretentious Giada-like manner) please don't overcook the pasta or else you'll have a mushy mess. You know who you are.

This makes enough for two to five meals, depending upon how hungry you are and whether you supplement with sides like fruit and vegetables, you know, to keep you healthy. I, unfortunately, am on the ain't-nobody-got-time-for-that meal plan right now, so I think you know what I did.

Cacio e pepe

(serves 2-4, 2 if served as a main dish and 4 if served as a first course)

lightly adapted from Bon Appetit

Ingredients

8 oz any kind of pasta (I like long noodles, so I used spaghetti)

3 tbsp butter

1 tsp black pepper

1 1/3 cups sharp, hard cheese, divided (I used 1 cup "Irish" cheese and 1/3 cup Pecorino Romano)

salt (to add to pasta water)

1/2-3/4 cup reserved pasta water

Boil 3-4 quarts of salted water in a large pot. Use a big pinch of salt. Place pasta in the water and cook until the pasta is a couple of minutes from your preferred level of doneness. You're not cooking it all the way through because it's going to cook a little more on the stove. I think I boiled mine about 6-7 minutes. Drain the pasta and reserve about 3/4 cup of the pasta water.

In a large skillet, melt 2 tbsp butter over medium heat and add the pepper, letting it heat for about one minute. Add 1/2 cup of reserved pasta water. Let it simmer and bubble for about a minute.

Tip in the pasta and 1 cup of the cheese (I added the Irish cheese here) and stir until the cheese is melted. Take the skillet off the heat and add the rest of the cheese, stirring so everything is nicely incorporated. Serve immediately.