I don't like to play favorites with my pastas - but every once in a while something realllll special comes along. You might even call it a game changer. Mind-blowing. Magical. Surreal. It might be the single culminating completion to your life that you have been searching for in a significant other. Yes, that's right.... your soul mate and life partner just may be in a bowl of pasta. Ya i said it.
For those of you who read my recent Anthony Bourdain post with *this link* attached, you would have seen a favorite No Reservations episode where they show us a beautiful pasta creation from Rome. So special that they refuse to reveal the name of this delightful local spot. They do however, give us a little demo of what they are known for - their homemade Cacio e Pepe. When I saw this clip I had an unstoppable urge to replicate this gorgeous dish - so i did. The real kicker? The pasta is served in a bowl MADE of Parmesan cheese. Ridic.
After hubs brought up his need for this Cacio e Pepe (or as he calls it - Cacio de Pepe - incorrect) about 43 times with a big pout on - I figured it was time to tackle this baby. I know I know its a bit time consuming what with all the homemade love and tender care that goes into every step - but it's so worth it. Voila foodie beauties - Cacio e Pepe.
Ingredients: (serves 4)
For Pasta:
3 1/2 cups all purpose flour
3 eggs
2 egg yolks
salt
freshly ground pepper
2 tbsp butter
2 cups freshly grated Pecorino cheese (plus extra for sprinkling)
2 ladles of reserved cooking water
For the Bowl:
4 cups freshly grated Parmesan cheese
To begin, make your pasta dough. Mound your flour on a clean working surface and create a well in the center. Put your eggs and yolks in the middle along with a generous amount of pepper (about 1-2 tbsp). Using a fork, beat the eggs together in the well (do not break the sides of the well) and then slowly begin to integrate flour into the egg - mixing together as you go. When the egg is no longer runny and you start to have a dough forming - using your hands to knead the dough into a cohesive ball (about 10 minutes of kneading). Wrap the dough in plastic wrap and set aside at room temperature for 30 minutes.
While your dough is sitting, you can make the Parmesan bowls. In a nonstick pan, place one cup of your Parmesan cheese in the pan and "fan out" the cheese across the pan, a little thicker in the center. Once the cheese is melted and pliable, Use a spatula to carefully remove it from the pan in one piece. Immediately drape the cheese over a cup and form it into a bowl. Repeat this process for all four bowls and let set. ** you can leave this right up until when you are ready to serve**
Using a pasta machine (or a good ol' fashion rolling pin if you do not have one), divide the ball of dough into 4 and then roll out your pasta into sheets as thin as the thinnest setting. Using the tagliatelle attachment (or cutting with a knife) cut your pasta into long strands about 1/3 inch thick. Lay them on a floured surface and set aside.
Bring a large pot of salted water to a boil and cook your pasta (2 minutes). Strain your pasta but reserve the cooking water (3 cups). In a large pan over medium-high heat, add 2 ladles of cooking water and your butter. Once the butter is melted, bring the heat down to low and add in your pasta, your Pecorino cheese and a generous amount of freshly ground black pepper. Mix everything together (adding more cooking water if you need it). The cheese and starchy cooking water should create a lovely, peppery, creamy sauce.
Place your Parmesan bowls on plates and dish the pasta, topping each serving with some more Pecorino cheese and pepper.
Serve & Enjoy!
A taste of Rome by
Chef Natty
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