Fusilli Cacio e Pepe
Updated: Jan 14, 2019
Our irresistible #ssfcacioepepe, the ultimate pasta treat. It is among the most basic, simplest pastas there is, but when made right it’s incredible. We used gluten-free brown rice penne pasta from Jovial Foods @jovialfoods (an extremely high-quality brand, makes an excellent option for gluten sensitivity, holds its shape and cooks perfect al dente) and of course some greens on top for a nutritional boost!
We hope you enjoy this recipe as much as we do!.
INGREDIENTS - Serves 2
200gr gluten-free pasta of choice 3/4 cup finely grated Parmigiano-Reggiano, plus more for topping 1 teaspoon freshly ground black pepper Pasta cooking water Extra virgin olive oil ‘EVOO’
Extras: 1/4 cup toasted pine nuts Handful of watercress or arugula
Bring a large pot of water with salt to a boil and add pasta. Cook al dente according to the instructions on the package. Before draining pasta, save some of the pasta cooking water (starchy water) in a bowl (about 1/2 cup). This step is essential, the water in which you boil your pasta is liquid gold; it binds the sauce to the pasta, while also improving the flavor and texture of the sauce. Meanwhile, in a large skillet pour a generous drizzle of EVOO over medium heat, add pepper and cook for 1 minute. Then add pasta, pour 3 tablespoons of the pasta water and stir in Parmigiano. Stirring quickly until it melts evenly and the sauce forms (add a bit more pasta water if sauce seems dry). Serve with more Parmigiano on top, fresh pepper and sprinkle with pine nuts and some fresh watercress.
Eat simple, Eat beautiful!
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