food + drink / c eate
Ingredients: Salt 1 ½ cups finely grated pecorino Romano, plus more for finishing 1 cup finely grated ParmigianoReggiano 1 tablespoon ground black pepper, plus more for finishing ¾ pound long pasta like spaghetti Good olive oil Squeeze of lemon
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Simply delicious
Pantry staples offer an easy dinner solution. BY PAT EVANS
// PHOTO BY STACY FEYER-SALO
Sometimes the cupboards are bare just as the hunger strikes. What to do? Well, a fine pasta dish often is within easy reach if you know where to look. Cacio e pepe, or cheese and pepper, uses ingredients found in most every kitchen and turns into a creamy finished plate.
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Preparation: Put a pot of salted water on to boil. In a bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl. Once the water is boiling, add the pasta. Just before it is perfectly al dente, transfer to the bowl, reserving a cup or so of the cooking water. Stir to evenly coat the pasta, adding a little olive oil and pasta water to thin the sauce if necessary. The sauce should be creamy, not thin. On a plate, finish with grated cheese, a touch of lemon juice and fresh cracked black pepper.
GRAND RAPIDS MAGAZINE • MARCH/APRIL 2022
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2/1/22 11:18 AM
