Pasta Cacio e Pepe


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.


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.


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!

makin lemon pasta

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


Mint Crinkle Cookies


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..

mint crinkles to be

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