Pasta Pepe e Cacio

Pasta Pepe e Cacio
From a la di stasio

Prep time: 5 minutes
Cooking time: 5-8 minutes (plus time to boil pasta)

Serves 4

Ingredients:
1 lb/500g pasta (I used multigrain spaghettini)
2-4 tbsp butter or olive oil or combo (that’s what I did)
2 tsp coarsely ground black pepper
1 cup or so grated Romano or Parmesan or combo (I used Asiago and it was quite clumpy, although delicious)
Grated lemon zest & juice of 1 lemon

Directions:
1. Boil pasta as per directions in salted water (cooking time anywhere from 5-10 minutes, depending on the type of pasta used).

2. In the meantime, place the butter (and olive oil, if using) and pepper in a hot serving platter/bowl. Put the platter over the pasta cooking pot to melt the butter and keep everything warm.

3. Here’s where we slightly differ:
Josee’s version: Drain pasta, reserving 1 cup of pasta water. Transfer pasta to platter and toss to coat with peppery butter.
Ruth’s version: Use tongs to take pasta out of cooking water along with any water that clings to the pasta. Toss to coat with the peppery butter.

Add most of the cheese a little at a time, tossing and adding a little cooking water if needed. (My cheese clumped, probably because I used Asiago instead of Romano or Parmesan, but it tasted awesome anyway.)

Add the lemon zest and juice, and the last of the cheese. Toss and serve. Best with a simple salad for a very tasty meal.

Note: I served it with some Sichuan Tilapia ( used the rub from Dai Grilled Chicken and pan grilled it). Actually, it was overkill and I really didn't get to taste the wonderful garlicy & subtle, perfumy pepper rub, so I won't be doing this combo again. That said, I'll definitely be making both dishes...just not together.