Contributing Editor Lindsay-Jean Hard thinks cacio e pepe is better with greens and fun noodles.
Wash and roughly chop a couple of bunches of greens, like from beets or turnips and set them in the bottom of a colander, so when you drain the pasta they are wilted by the hot water, but save some of that pasta water! Put the greens and pasta back in the pot and toss with some olive oil. Add a knob of butter, grated Pecorino Romano and Grana Padano, pasta water, and black pepper. If you need a more detailed recipe, check out hardlikearmour's Waste Not Pasta on Food52. #pasta #noodles