Wednesday, September 14, 2016
Cacio e Pepe e Roasted Vegetables
Tonight, while the pasta cooked, I heated up some butter, about 2 tablespoons in a large skillet on low heat. Once it foamed, I added a lot of cracked black pepper. Added in a ladle full of pasta water straight from the pot and bring that “sauce” to a boil.
Before you drain the pasta save some of the pasta water. Add the pasta to the butter-pepper-sauce pan and add 1/4 cup of cheese, and swirl it all around until it's melted. If it looks dry—you want it to glisten!—add a bit more pasta water. After that’s all cooked for a minute, add the vegetables and a whole bunch of grated Parmigiano. Serve with even more freshly cracked black pepper if you would like.