Cacio e Pepe Pasta

Cacio e Pepe Pasta, Probably my all time Favorite Simple Meal.

I LOVE PASTA and this simple, quick meal has layers of flavor and a complex depth I believe you will enjoy.  You may just add it to your stable of go to's for a light and delicious meal.  Serve alongside some of your favorite roasted vegetables, lightly tossed in olive oil & a dash of salt.  Dinner is served.

½ pound bucatini or a thick spaghetti

1 ½ cup finely grated pecorino romano cheese

1 to 1 ½ tsp of freshly ground pepper - (to your taste)

3 tbsp of extra virgin olive oil or butter

1 tsp of salt (to your taste)

1 ½ cups of water pasta is cooked in


Put a pot of water on to boil for the pasta.  Once the water is boiling, add the pasta & the salt - you want to cook it until just before it hits al dente - approximately 2-3 minutes before it would normally reach al dente. Take out 2 cups of the pasta water, set aside and strain pasta.
The key to this delicious and simple dish is to heat the EV Olive Oil or butter with the pepper in a separate pot, one that is large enough to hold the pasta. IMPORTANT - (have this ready as you strain your pasta) - pour in 1 cup of the pasta water into this and bring to a boil.  Fold the pasta into the larger pot. Stir and add an additional ½ cup of the pasta water - more if it seems dry. Cook for about 2 minutes, remove from heat. While still hot - Add in the cheese - stir vigorously until it is a creamy consistency.

Divide and serve.