Cacio e Pepe Pasta

 

This is a new favorite simple pasta dish. Think Light Flavorful Alfredo...

I've made just a few slight alterations to the Cook's Illustrated recipe.

Image from here

Serves 4-6

Cook al dente:

1 lb (16 oz) fusilli pasta (can use penne, or another type as well)
-Drain pasta.  

-Return to pan and add:
1 cup Pecorino Romano cheese, grated
1 tsp salt
1/4 cup heavy cream
1/4 cup extra virgin olive oil
1 1/2 tsp FRESHLY ground black pepper (about 30 turns)

-Stir to combine all ingredients and serve immediately.

Notes:  

    -If you use Parmesean cheese, it will NOT taste the same!  

    -Sometimes I add fresh tomatoes, basil, zucchini, or other random ingredients I need to use up in my fridge!

    -If you LOVE pepper, like me son, you may find yourself adding some extra pepper.