Weeknights with Jenny

Pasta Cacio, Pepe, e Cavolo Nero

By • June 9, 2014 • 1 Comment

31 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Jenny falls in love on the first date.

Cacio e pepe from Food52

Divine new dishes are like great first dates: They are so wonderful by dint of both their novelty and ambrosial surprise that the near-term memory wakes you in the night, causing you to wonder when there will be more of the same. 

This is the case with this pasta with cavolo nero, which is astounding both in its simplicity and depth of flavor. I love the texture and sort of sassiness of bucatini -- it won’t cook quite so fast, nor give to your bite like other pastas. Kale gives itself to olive oil so easily, so be sure to put your pasta water up first. You want to be generous with your cheese, pepper, and butter, although more olive oil will do. The bite of the green and the richness of cheese are striking. I served it as a pasta course before fish. This was appreciated. 

Pasta Cacio, Pepe, e Cavolo Nero by Nicole Franzen

Serves 2

1 pound bucatini pasta
Olive oil
2 cloves garlic
1 bunch lacinato kale
1 cup Pecorino Romano
2 tablespoons butter
Fresh ground pepper
Lemon
Sea salt

See the full recipe (and save and print it) here.

Photo by James Ransom

Jump to Comments (1)

Tags: pasta, jenny, everyday cooking, cacio e pepe, cheese, kale, italian

Comments (1)

Default-small
Default-small
Stringio

4 months ago Vicki Schrader

Add steamed broccoli with garlic, chuncks of ricotta, squeeze of lemon into your pasta and top with parmazan,,,,yummy.