Cacio e Pepe

Now this is an easy one. I had a busy day which ended with an hour in adoration of the Blessed Sacrament at my University. I read in the garden prior to this, picture below. This busy schedule required an easy dinner. A very easy dinner.


Pasta Cacio e Pepe

1 cup of pasta
3-4 Tbsp grated Pecorino Romano (maybe 5 :))
2 Tbsp e.v.o.o.
Pepper and Salt to taste

Boil the water. Salt the water with 1 Tbsp of salt. Cook Pasta and strain. Put pasta in mixing bowl/large dish. Sprinkle the pepper and salt, then cheese over the pasta. Drizzle e.v.o.o. over the pasta, then mix. Enjoy. Slowly.

For those look for a gluten-free option for pasta, the best type and brand is at this link on amazon: HERE for Buckwheat pasta. I say it is the best because the structure and the texture keep. I enjoy this pasta cacio e pepe AND it is adds a nutty taste, giving the pasta a greater depth of flavor to compliment the pecorino and olive oil. The health benefits of buckwheat are also numerous for those required to eat gluten free AND for those who don’t have this need.



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