• It happens at least once a month that I open up my fridge and realise I have nothing in there but cheese. That’s when this recipe for cacio e pepe comes to save the day. (Image credits: Danielle Oron).

  • It happens at least once a month that I open up my fridge and realise I have nothing in there but cheese. That’s when this recipe for cacio e pepe comes to save the day. (Image credits: Danielle Oron).

  • It happens at least once a month that I open up my fridge and realise I have nothing in there but cheese. That’s when this recipe for cacio e pepe comes to save the day. (Image credits: Danielle Oron).

  • It happens at least once a month that I open up my fridge and realise I have nothing in there but cheese. That’s when this recipe for cacio e pepe comes to save the day. (Image credits: Danielle Oron).

Monday nights and Cacio E Pepe

It’s Monday. How horrid. But, knowing you’ll be eating cacio e pepe pasta for dinner makes the day seem so much less daunting. Especially seeing you need next to no ingredients, so there’s slim chance you’ll need to do a ‘shop stop’ on the way home.

what you’ll need

  • 1 packet good quality spaghetti
  • 2 cups shredded Kashkaval or Provolone cheese
  • 1 cup Bulgarian Feta
  • 1 egg, beaten
  • 1 1/2 tsp freshly ground black pepper
  • 1 tsp salt
  • 1/3 cup reserved pasta cooking liquid
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Cacio e pepe. The Roman’s prized dish. If only they knew that my mom Israeli-fied it. She’s got some Italian in her blood. And since carbs are all I seem to want to eat, I’ve got it running through my veins too.

Instead of using Pecorino Romano, Bulgarian Feta and Kashkaval are mixed into the still steaming spaghetti. It melts and binds with a little help of some cooking liquid to form a gorgeous, cheesy sauce. Tons of pepper give it that distinct “cacio e pepe” sort of flavor. My mom adds an egg for added luxury, or gluttony. It happens at least once a month that I open up my fridge and realize I have nothing in there but cheese. That’s when this recipe comes to save the day.

cacio-e-pepe-recipe-pepper-passport-2

1.

Bring a large pot of salted water to a boil. Cook spaghetti until al-dente. Before draining the pasta, reserve 1/3 cup of the starchy cooking liquid. Drain the spaghetti and return to the pot.

2.

Add the cheese and the cooking liquid to the pot. Mix and toss. Just before all the cheese has melted, add the egg, salt, and pepper to the pot and continue to toss.

3.

Enjoy immediately.

About the author

 
Chef, owner of Moo Milk Bar in Toronto, photographer, and author of food blog I Will Not Eat Oysters. Danielle Oron has an obsession with food. You won’t find a lot of little dainty food penned and photographed by her. She loves a good family style meal. Her Israeli and Moroccan background definitely comes through in her cooking along with the classic French techniques she was taught at The French Culinary Institute (now the International Culinary Center). She also think I was Korean in another life. You’ll see lots of influence from there as well. Eat well, invite friends over, feed the family, and enjoy food.
 
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