"Catastrophic" Cacio e Pepe
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Cacio e Pepe (literally "cheese and pepper) is a traditional Roman pasta dish that is as simple to make as it is delicious. Think of it as the Roman version of mac and cheese. In an unintended insult to Italian-American grandmothers everywhere, I attempted to recreate the recipe using instant Ramen noodles. My Emergency Kit Cook-Off version is served with a Parmesan cheese crisp. Unlike the name suggests, the flavor wasn't bad. My apologies to all those fine chefs in Italy who fed me so well :)
- 2 packages of instant Ramen noodles (use whichever brand packages the flavoring separately)
- Lots of cracked black pepper
- 3/4 cup grated Parmesan cheese
- 2 tsp. olive oil
- Kosher salt
- Bring a pot of potable water to a boil, and season with a few pinches of salt. I used our JetBoil, which I dug out of our camping gear in the garage.
- Meanwhile, grease a pan with 1 tsp. olive oil. Pour a heaping Tbsp. of Parmesan cheese into the pan, shaping the cheese into a flat circle. Cook the cheese over medium heat until it melts and begins to brown, about 5 mins. Remove the cheese with a spatula and allow to cool.
- Add the instant Ramen noodles to the water. Cook the pasta until al dente (or toothsome). Strain the noodles, reserving the pasta water.
- While hot, toss the pasta with the cracked black pepper, Parmesan cheese, a tsp. of olive oil, and a splash of pasta water. Add more pasta water if the sauce seems dry.
- Serve the pasta in a bowl with the Parmesan cheese crisp on the side or crumbled over top. Finish with a last sprinkle of cheese.
Cacio e Pepe--like American mac and cheese--is a comfort food, so if you love black pepper like I do, give the mill a few additional turns. If you're a cheese fiend like my mother-in-law (yeah, I said it), add some more. Be careful not to over salt the water.
