Easy Cacio e Pepe

On my last trip to NYC, I had dinner at Sant Ambroeus in the West Village. It’s the coziest little Italian restaurant and I had the best cacio e pepe. Frequently when I travel, I am inspired to go home and make the dishes I enjoyed on the trip, which is what I did with cacio e pepe. If you are not familiar, it is a cheesy pasta with freshly grated pepper on top. I also add a little truffle oil drizzle on mine. Simple and delicious and very easy to whip up. It is the perfect pasta for a cozy winter night. 

Ingredients

2.5 cups thin pasta, I used Malfada noodles as pictured

1 tablespoon butter

1 cup Parmesan cheese, grated

1/3 cup pasta water

salt and freshly ground pepper

truffle oil to drizzle, optional

Directions

Fill a medium pot with water and a sprinkle of salt and bring to a boil. Add the pasta and cook according to package directions, stirring occasionally. Reserve 1/3 cup of the pasta water before draining it.  Then pour the pasta and water through a colander and set aside.

In the same pan, over medium low heat, add the butter. Once melted add the Parmesan cheese and pasta water. Stir frequently until the cheese is melted. Season with salt and pepper. Add in the cooked pasta and stir until coated. 

Serve in bowls with more cracked pepper. I also drizzle a little truffle oil on top but this is optional.

*I have not tried making this vegan but it should work ok with vegan butter and vegan Parmesan.

Serves 2, modest portions