Cacio e Pepe with Arugula
Cacio e Pepe with Arugula. A simple, delicious dish that everyone loves. But make it even better and more summery with some fresh arugula & basil. A cheesy, peppery classic. And so so good for a Friday night at the beach !! With some margs obviously, cheers !!
There is something just so calming about being at the beach and cooking summery foods and drinking fun cocktails and listening to beachy music. This has pretty much been the way we have been living our weekends lately and I am loving it.
Tonight I am sipping on a margarita while writing this blog post and once again I am so content. Today is absolutely beautiful and it is making me super excited for summer. I am thinking of so many fun summer recipe ideas and warm weather cocktails. I can’t wait for when we can share them all with you guys.
Anyway, tonight we are having a traditional dish, Cacio e Pepe. But today we’re making it a little more vibrant and a little more fun for springtime. This recipe is so easy and so simple, but it one of those pasta dishes that everyone loves. So needless to say we make Cacio e Pepe pretty often in our house.
Well I am going to get back to my margarita and enjoying the views now, so I hope you guys have a great weekend !! Cheers !!
Ingredients
1 pound bucatini
2 teaspoons crushed black peppercorns
1 cup pecorino romano
1 or more cups arugula (optional)
fresh basil for topping
Directions
Cook the pasta in salted water. Add the peppercorns to a large skillet. Heat over low heat. Add 1/2 cup of the pasta cooking water. Keep warm over low heat. Add the pecorino romano to a small bowl. Add enough pasta water to make the cheese creamy.
When pasta is cooked, transfer it the skillet with the peppercorns using tongs. Toss to combine. Spoon the cheese mixture in a little at time. Continue tossing the pasta to coat. Keep adding cheese until a creamy sauce forms. You may need to increase the heat. At this point, incorporate the arugula if using.
Serve topped with fresh basil leaves.
