Wednesday, February 21, 2018

Cacio e Pepe with Pancetta and Arugula

Last week, we weren't going to make a special Valentine's dinner until the latest issue of Food Network Magazine arrived and I started drooling over a couple of Giada's pasta recipes from her upcoming cookbook. They were pretty quick/simple recipes so SP offered to make one of them: Cacio e Pepe with Pancetta and Arugula.
The night before/morning of, he grated the cheeses and washed the arugula. That evening when he wast close to home after work, I turned the water on to boil. While the pasta cooked, he chopped the pancetta. After that, it was just combining all the ingredients in a big skillet. Easy and quick - dinner was ready in about 25 minutes.

This is really tasty. We couldn't find creste di gallo pasta so we used campanelle. Lots of pepper flavor from the black pepper and the peppery arugula. Salty from pancetta. Creamy and salty from the parmesan and pecorino. Definitely a make again dish. I'm not sure which I like better, this dish or the Pasta with Prosciutto & Peas that we make. We'll have to make them more often so I can decide.

Recipe here: Cacio e Pepe with Pancetta and Arugula

No comments:

Post a Comment