You know what usually makes my Monday's more bearable? Knowing I have the Bachelorette and wine to look forward to. However, the damn NBA finals are ruining my usual routine (Go Cavs for all my CLE friends). So instead I'm going to have to supplement with this fabulous pasta dish. The first time I had Cacio e Pepe was about two weeks ago. I was in NYC for work, staying at my favorite hotel (NoMo SoHo), and when I asked the bartender for a recommendation at the NoMo restaurant she didn't even hesitant before saying, "girl the Cacio e Pepe is the best thing on the menu - oh and you HAVE to get it with a poached egg on top". She sure didn't steer me wrong. I'm also slightly embarrassed it took me this many years to try this dish (and I call myself an Italian food fan). I knew I had to recreate this cheesy, peppery dish as soon as I got home (for those of you who didn't know Cacio e Pepe literally means cheese and pepper aka two of my very favorite things in the whole world).
For my version of Cacio e Pepe you will need: spaghetti, arugula, pancetta, fresh Parmigiano-Reggiano, garlic, lemon juice, eggs, olive oil, red pepper flakes, vinegar, salt, pepper and eggs.
Prepare spaghetti according to package directions. In a skillet over medium-high heat cook chopped pancetta until crispy.
Add olive oil and garlic. Cook for a couple minutes. Add red pepper flakes, salt and pepper and cook for another minute. Add lemon juice and stir.
Drain pasta once cooked al dente and add to the skillet tossing to coat with mixture.
Add cheese, turn off heat and stir to melt/incorporate with the pasta.
Stir in arugula until wilted. Meanwhile, poach your eggs.
To poach eggs I put each one in a teacup. Bring water to boil in a large pot with a little vinegar. Lower the teacup into the water until it starts to get warm, then carefully tip the teacup and pour the egg into the water. Repeat with other egg. Cook each egg for about 3-4 minutes to ensure they are still runny.
Place some pasta on a plate. Top with egg, some extra shaved cheese, pepper and cayenne. Enjoy!
- 16 oz spaghetti
- 4 oz pancetta, sliced into small pieces
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- 1 tsp. red pepper flakes
- ½ tsp. salt
- ¾ tbsp. fresh ground pepper
- 1 lemon, juiced
- 1½ cups fresh Parmesan-Reggiano, grated
- 2 cups arugula
- 4 eggs, poached
- cayenne and pepper for topping
- Prepare spaghetti according to package directions.
- Poach eggs (To poach eggs I put each one in a teacup. Bring water to boil in a large pot with a little vinegar. Lower the teacup into the water until it starts to get warm, then carefully tip the teacup and pour the egg into the water. Repeat with other three eggs. Cook each egg for about 3-4 minutes to ensure they are still runny.)
- Add pancetta to a large skillet over medium-high heat and cook about 8 minutes until crispy.
- Add olive oil and garlic. Cook about 2 minutes.
- Add red pepper flakes, salt and pepper and cook another minute.
- Add lemon juice, stir.
- Drain pasta and add to skillet, tossing to incorporate.
- Turn off heat, add Parm and stir until melted.
- Stir in arugula until wilted.
- Serve on a plate, top with egg, more Parm, pepper and cayenne.
Leave a Reply