When it comes to getting creative in the kitchen, look no further than chef Hari Cameron of Rehoboth Beach. He joins us from his backyard today to take basic pasta and make it bold!
Cacio e Pepe
Ingredients
- Kosher salt for water
- 8 oz. pasta of choice
- 4 Tbsp. unsalted butter
- 5 tsp. freshly cracked black pepper
- 1 cup finely grated Parmesan or pecorino
Method
- Bring 3 quarts water to a boil. Season with salt; add pasta and cook, stirring occasionally, until al dente of soft but slightly firm. Drain, reserving 3/4 cup pasta cooking water.
- Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add cheese, stirring and tossing with tongs until melted and the sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
You can add pancetta to make Pasta alla Gricia. If you add eggs after the pan is turned off it will become Carbonara.
