CACIO E PEPE

CACIO E PEPE

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Creamy, tangy, peppery goodness!

This delicious dish was introduced to me one evening, post college, by a close friend who wanted late night food when we didn't have much in the fridge.  It is simple, delicious, creamy, tangy, peppery and all around satisfying. 

Traditionally, this isn't a necessarily healthy dish, and IT'S OK! (aside from using Banza Chickpea pasta,  Fourth and Kind Ghee & Majestic Garlic Super Garlic and Basil spread added in at the end - so yeah i guess it isn't UNhealthy but theres DEFINITELY parmesan in here)

Ingredients: 

- Half a container of Banza pasta

- Kosher Salt

- 1/2 cup to 1 cup of freshly grated parmesan reggiano 

- 1.5 tablespoon of Fourth & Kind Ghee

- 1 tablespoon of Majestic garlic Super Garlic & Basil spread

- 1.4 teaspoon of freshly cracked pepper 

- 1 teaspoon lemon zest

How to:

- Bring 3 quarts of water to a boil, add in generous amount of salt (ya want it like the ocean)

- Cook pasta until right before al dente, save 1/2 cup to 3/4 cup of pasta water (the starches allow the cheese and sauces to attach much better)

- Add 3/4ths of the Ghee in a pan over medium heat with the pepper until aromatic ~ 1 minute

- Add 1/2 cup of the reserved pasta water to the pan with the ghee until simmering

- Add pasta and the remaining ghee 

- Reduce heat to low and slowly add in cheese

- Stir and toss with tongs until coated

- Add in Majestic Garlic Super Garlic and Basil toss to coat 

- If sauce is getting dry add more pasta water until pasta is coated with a creamy sauce

- Transfer to a bowl and VOILA! 

Pasta is a comfort food, I love it morning, noon, night! Using these healthier alternatives definitely helps my gut and tummy feel better and less heavy, however you can still use this recipe with regular pasta!

 

 

 

OLD BAY SEASONED MAC & CHEESE

OLD BAY SEASONED MAC & CHEESE