Wednesday, September 14, 2016

Cacio e Pepe e Roasted Vegetables

This was a snap to make. Of course, I did have a couple of advantages. The first is that it does help to have homemade pasta in the freezer.
The second advantage was that I roasted the vegetables last night.  I mixed Brussels sprouts, zucchini, yellow squash, red pepper, and carrots with olive oil, salt, pepper, oregano, parsley, and thyme. They were roasted for about 30 minutes, stirring a couple of times, on 375˚.

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.

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