Cacio e Pepe by Chef Shaun O'Neal
Serves 4
Cacio e Pepe
1 pound Bucatini, Spaghetti or Linguine
2 tablespoon butter
3/4 cup heavy cream
2 cups shredded Parmesan or Pecorino Romano
2 tablespoons good quality pepper
Salt for pasta water
To make the cache e pepe: Fill the CookCraft stock pot with pasta insert with water and set over high heat and bring to a boil. Once boiling season the water with salt to taste like the sea. Cook the pasta according to the manufacturers directions, using the shortest amount of time given on the package. Place the CookCraft casserole skillet over medium heat and add the butter, let melt. Once melted and bubbling add the cream and the cheese. Add the cooked pasta and stir well to coat, add about 1/4 cup of the pasta water and the pepper and continue to stir to coat the pasta with the sauce. Plate the pasta evenly on 4 pasta plates, garnish with more cheese and pepper. Serve.
Check out the latest video from Chef Shaun showing us how it's done!