Weeknight Cacio e Pepe

Hi everone! This is Courtney Wright from Savor Style writing as a guest blogger for SGP! Like many of you, we are craving comfort food right now - and nothing brings us that happy feeling like a big bowl of pasta. Weeknight Cacio e Pepe is exactly what this quarantine calls for - it's incredibly simple (you most likely have the ingredients on hand), but as soon as you take your first bite, you'll be transported to that favorite Italian restaurant you've been missing. We love serving this in our new Pasta Bowl - a sure way to elevate yet another dinner at home (just add wine!). 

Cacio e Pepe 

adapted from Bon Appetit

8 oz long pasta

1 tsp freshly cracked pepper

1 cup finely grated Parmesan

Bring 3 quarts water to boil and season generously with salt (I read once that your pasta water should taste like the ocean - seasoning the water well is key to a flavorful pasta, especially one that is this simple!). Add pasta and cook until just before al dente; drain, reserving 1 of cup pasta water. 

Return pasta to pan and reduce heat to low. Add reserved pasta water (start with 1/2 cup, can always add more if needed) and Parmesan, stirring and tossing with tongs until cheese is melted and creates a sauce with reserved water. If pasta is sticking together, add a little more pasta water until it loosens and becomes silky. Sprinkle black pepper and toss until incorporated. Transfer to pasta bowl, and serve immediately. Can serve with additional grated Parmesan  and cracked pepper on the side, if desired. 

We hope you enjoy this simple, yet decadent, pasta dish. Hang in there, friends!