There are a lot of good reasons not to go to the grocery store: You worked late and just want to get home, gas is expensive and traffic is terrible, there are two feet of snow blocking your way out the front door. So don't—stay inside and make this pasta instead.
The best part about the five ingredients in this Cacio e Pepe are that they're all likely in your refrigerator. (Read: No need to run to the bodega or hop in your car!) With just eggs, pasta, butter, pepper, and Parmesan (okay, and salt), it's also one of the simplest recipes. Once you've cooked the pasta, just melt in the butter, then stir in the egg and pepper. Welcome to pasta heaven.
| Salt, to taste | |
| 12 | ounces pasta (spaghetti or bucatini) |
| 6 | tablespoons unsalted butter |
| 1 1/2 | teaspoons freshly ground pepper |
| 1 | cup freshly grated Parmesan or Asiago, as needed |
| 1 | egg yolk |
| Salt, to taste | |
| 12 | ounces pasta (spaghetti or bucatini) |
| 6 | tablespoons unsalted butter |
| 1 1/2 | teaspoons freshly ground pepper |
| 1 | cup freshly grated Parmesan or Asiago, as needed |
| 1 | egg yolk |
Will you be making this tonight? Tell us in the comments below!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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Written by: Leslie Stephens
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6 Comments
Wish I had bacon instead of snow!
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