comfort food of the gods: cacio e pepe

I’m bogged down by the remnants of jet lag, a cold and horrendous allergies amidst an avalanche of deliverables. Right now, all I crave is a cashmere blanket, a bowl of pasta, a good book + my kitty.

Here’s hoping for a speedy recovery. Until then, savor another indulgence of the carb kind {reconsidering renaming this space love. life. carbs.}

3/4 pound of orecchiette
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 to 2 tsp freshly ground pepper (adjust to your taste)
a bit of the pasta cooking liquid (about 1/4 to 1/2 of a ladel-full)
1/2 cup of freshly ground pecorino romano

Bring salted water to a boil. Nigella Lawson once said that your pasta water should resemble the Mediterranean, and I’ve always kept this axiom in mind when making pasta. I typically add in a few tablespoons to a medium-bowling pot.

Cook the penne until al dente (or two minutes less than the package instructions). In a separate pan, cook the butter in the olive oil. Add pasta to the skillet. Toss in cheese, some of the pasta water, and cracked pepper.


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