Cacio e Pepe (Cheese and Pepper Pasta)

The fancy name for this pasta is Cacio e Pepe.  Literally, cheese and pepper.  A certain Bengali gentleman just calls it "Macaroni and Cheese that grew up and went to college."  This dish is not necessarily diet-friendly, but it's a nice weeknight dinner, and certainly an improvement on Kraft.  The dish is also a one-pan wonder, so that makes the dishwashers (both people and machines) happier.

The dish is rich and the black pepper adds some deep and complicated spice.  If you grind it fresh for the dish, it is really worth the effort, though I won't say it is completely necessary.  Last time we had this, I did about half pre-ground and half fresh ground, and it was totally delicious.  The dish also has some lovely, salty Italian cheese (and some butter) as a counterpart to the pepper.  It's a fantastic, simple combination that is sure to win you over.

Although not present in this shot, a nice green salad with some fresh tomatoes was an excellent way to round out the meal.

Ingredients:
 - 1 lb. pasta, whatever shape floats your boat
 - 6 tbsp. unsalted butter, divided.
 - 2 1/2 tsp. black pepper, freshly cracked if you can
 - 1 1/2 c. grated Italian cheese, like Parmesan, Romano, Pecorino or a blend.
 - Salt, to taste.

Directions:
1) Cook pasta in well salted water until about 2 minute before it is done.  Keep 2 c. of the pasta water aside.  Drain and set aside.
2) Return the pan to heat and melt 4 tbsp. of butter.  Add pepper and toast for about 1 minute.
3) Add pasta water to butter and pepper.  Bring to a simmer.  Add pasta, the rest of the butter and stir.
4) Add cheese and toss until the cheese is melted and the sauce has thickened.
5) Serve, and remember to wipe your chin to remove the cheese strings.

Enjoy!
ceh.