Sometimes the simplest of meals are the hardest to prepare, because they make the most of just a few key ingredients. We have taken the pledge to abstain from eating meat once a week as part of the Meatless Monday movement. Making a meatless dish should be easy and convenient that’s why we’ve found this recipe for you to make for dinner tonight. Spaghetti pecorino romano and black pepper (cacio e pepe) is a simple and delicious rustic Italian meal that you can serve to perfection with these easy steps. This is one meal that you can whip up easily as everything you need you can kept on hand. The recipe for cacio e pepe comes by way of the PBS hit series America’s Test Kitchen (watch the video) . Let’s get cooking.

Spaghetti with Pecorino Romano and Black Pepper (Image Credit: americastestkitchen.com)

INGREDIENTS:

• 6 ounces Pecorino Romano cheese , 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup)
• 1 pound spaghetti
• Table salt
• 2 tablespoons heavy cream (see note)
• 2teaspoons extra-virgin olive oil
• 1 ½ teaspoons finely ground black pepper

INSTRUCTIONS:

1. Place finely grated Pecorino in medium bowl. Set colander in large bowl.
2. Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1½ teaspoons salt; cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving cooking water. Pour 1½ cups cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.
3. Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining ½ cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.
  
The recipe for cacio e pepe will yield four to six servings and can easily be adjusted to feed a crowd. As this dish only has so few ingredients you should try to buy the best and freshest ingredients you have available. “Imported Pecorino Romano is a hard, aged sheep’s milk cheese with a distinctively pungent, salty flavor that bear’s almost no resemblance to domestic cheeses simply labeled “Romano.” (These wan stand-ins are made with cow’s milk and lack the punch of the real deal).” The difference in the cheese is noticeable, but you can use whatever you prefer. It may sound odd that the recipe dictates the amount of water you use to boil the pasta, however the cooks at America’s Test Kitchen perfect each dish they make and they look into the science behind each recipe. During of 90-100 test of this recipe they found that if you used too much water, it caused the cheese to clump when the dish was put together. When grating your cheese it is best to use the small holes on the box grater when you need fine grate and large holes for a coarse grate. A food processor works well for a fine grate as well; however, specialty cheese shops will finely grate their fresh product for you. If you are able to have your cheese grated for you, ask them to keep the rind. You can use the rind to help flavor tomato sauce or even some soups. If you want to cut the calories in the dish, use half-and-half in lieu of heavy cream. 

If you want to add fiber to any pasta dish substitute traditional pasta for a whole wheat variety, know that the box must be labeled 100% whole wheat if you want to obtain any health benefits from your pasta. This simple rustic Italian meal is perfect to serve if you have unexpected company as it has an understated elegance and sophistication any foodie would appreciate. Complete this offering with a large balsamic dressed green salad and a glass of good organic wine. The best part about this dish is that you know every ingredient in it and it celebrates Meatless Monday. Buon appetito!
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