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Author Notes: Cacio e pepe is one of my favorite Roman pasta preparations. It's insanely easy, and only requires that the quality of your ingredients be at an all-time high. Recently, I've begun experimenting with some flourishes. While most additions have proven unnecessary, sweet shredded butternut squash was a perfect compliment to the sharp, salty cheese. With a little butter and cream, my everyday Cacio e Pepe has gotten a lot more decadent. - PhoebeLapine
- 2 tablespoons butter
- 3/4 pound butternut squash, peeled, seeded, and coarsely shredded
- ¼ cup white wine
- ¼ cup half and half
- 1/2 cup finely grated pecorino, divided
- 1 pound fresh linguine
- 1 teaspoon freshly ground black pepper
- In a medium non-stick skillet, melt the butter over medium-low heat. Sauté the squash, stirring occasionally, until beginning to soften, about 3-4 minutes. Add the white wine and continue to sauté until the squash has absorbed the liquid, about 2 minutes. Add the cream and cook gently for an additional few minutes, until the squash has fully softened, but is not falling apart. Fold in 1/4 cup of pecorino and remove from the heat.
- In the meantime, bring a large pot of salted water to boil. Cook the pasta until al dente—if using fresh, this will only take a few minutes, if not, follow package directions. Drain, reserving ¼ cup of the cooking liquid.
- In a large bowl, combine the squash mixture, the black pepper, and the remaining pecorino. Add the drained pasta and toss to combine, adding some of the cooking liquid as necessary to create a creamy sauce. Taste for seasoning and add salt as necessary. Garnish with additional cheese and another grind of black pepper. Serve immediately.
- This recipe was entered in the contest for Your Best Butternut Squash