Pasta Cacio e Pepe

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Another pasta recipe 🙂 This one is super simple, super fast, and super delicious. Cacio e pepe is essentially cheese and pepper but its even tastier than it sounds.

First you measure out however much dry pasta you want in a bowl, throw it in some salted boiling water and let it cook until al dente. While thats going, add 2 Tbsp of butter to a skillet and once its melted add 1 tsp of fresh black pepper and cook until it looks about toasted.

Once the pasta is done, strain it, but keep 1/2 cup of the pasta water and add it to the butter/pepper in the skillet. While this is simmering, grate 1.5 cups of cheese (half Grana Padano/Parmesean/Asiago, and half Pecorino/a strong Reggiano).

Add the Pasta to the skillet with the grated cheese and another Tbsp of butter and stir until everything is melted.

Top with fresh cheese and eat!

cacio e pepe

You’re normally supposed to use spaghetti or buccatini or linguini or some other long noodle, but I had a ton of Orecchietee and its my favorite type of pasta so I went with that instead. It was still incredibly delicious and a perfect 10 minute lunch.

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Capellini with Garlic and Lemon

I’m always craving a good pasta, it honestly is one of my absolute favorite things…a perfectly al dente pasta with a well balanced sauce

Unfortunately, I’m also a college student on a college student’s budget. So no fancy pasta for me… Therefore, I have to make it myself.

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This time I made capellini with garlic and lemon.. a recipe i found on the internet that sounded pretttyyy tasty. and easy! Just mince a lot of garlic, around 5 large cloves worth and add them to 1/2 cup of extra virgin olive oil with 3/4 tsp of hot pepper flakes on a skillet heating on high. Simultaneously cook however much Capellini (Angel’s Hair) pasta as you wish (I used 1 lb) in salted water until Al dente and reserve 3/4 cup of pasta water as its full of starch so perfect for pasta sauce.

Add 1/2 cup of that pasta water to your garlic/olive oil/chili after its been sautéing for ~5 min. along with 2 or 3 lemons worth of zest and 4 tablespoons of fresh lemon juice, 1 1/2 tsp of salt, and 1/2 tsp of pepper and tada! you have a sauce.

Now toss your pasta in the sauce (still in the skillet), remove some onto a plate. coat in fresh parmesan cheese. garnish with parsley and remaining lemon zest. and eat!

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It was quite quite tasty. Really. I will for sure eat it again.

 

Mint Crinkle Cookies

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So since its been winter break and I’m not in Portland, rather than going to food carts, I’ve been baking and cooking.

The other day I made Mint Crinkle Cookies, which are perhaps the tastiest cookies. its like a softer fluffier and moister version of a sugar cookie but with mint added and when you eat them fresh and warm or microwave them they melt in your mouth.

I’ve been making them forever and I can literally eat 10 in a day and feel great.

Basically its 1/2 cup of melted butter, 3/4 cup of sugar, 2 tsps of peppermint, a tsp of vanilla, an egg, 1/4 cup of milk, 2 cups of flour, 2 tsps of baking powder, 1/4 tsp of salt, and a bunch of those colored sugar crystal sprinkle-y things. and you mix them all together. i usually add food coloring too. it makes them pretty..

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i didn’t have milk so i used water instead and they still turned out great