Italian

Pasta Cacio, Pepe, e Cavolo Nero

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June  9, 2014

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

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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

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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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1 Comment

Vicki S. June 9, 2014
Add steamed broccoli with garlic, chuncks of ricotta, squeeze of lemon into your pasta and top with parmazan,,,,yummy.