Do you like cacio e pepe? So do I, but sometimes it's extremely diffifcult to execute when you're in a pinch and want something quick that'll be a guaranteed crowd pleaser and will almost always emulsify into a perfect sauce. So welcome to my version; the cacio e pepe-ish.
Does it have butter? Yes, it is still absolutely delicious. Does this recipe need butter? No! Do I add butter sometimes as an easy way out? Sure! Skip the butter all you want, this recipe is not a one size fits all and does not have to be my way or anyone else's way but yours. That is what cooking is. Its license to do everything you want, as long as the end result tastes good to you.
cacio e pepe-ish
ingredients
.5 - 1 lb pasta of choice (i use fettuccine)
1-2 tbsp butter (non traditional, omit the butter if desired).
4-8.oz parmesan cheese (measure with your heart)
1 tbsp freshly cracked black pepper
salt, to taste
method
cook pasta in low amounts of water, this will result in starchier water.
crack black pepper into a pan and lightly toast.
drop two ladles of pasta water into the same pan, and combine the two to make a sauce.
non traditional, but melt your one tbsp of butter in the pan and season with salt. (skip this step if you're not into butter in your cacio e pepe).
add cooked pasta to the pan with 2 ladles more of pasta water.
shut the heat off, add in your grated cheese (don't stop moving the pan at this point for a perfect emulsion, otherwise sauce becomes chunky).
add 1 more ladle of pasta water to get the sauce to the desired consistency.
season to taste.
plate up with sauce (and extra cheese if desired).
