Cacio e Pepe

Dear Turkey,

It's like grown up mac

And cheese, and it's honestly

As easy to make

Cacio e Pepe

(serves 2-3, adapted from smitten kitchen)

Ingredients:

- 1 box spaghetti or pasta of your choice, cooked al dente in salted water, with 1 c pasta water reserved

- 1-2 c grated or shredded pecorino romano or another salty hard cheese

- 1-2 t freshly ground black pepper, or to taste

- red pepper flakes and more cheese, for garnish

Instructions:

- While the pasta cooks, use an immersion blender to blend the cheese, black pepper, and some cold water (start with a few T an add more slowly if you need it). It should come out to the consistency of thick frosting or cream cheese. If you ever had one of those play dough barber sets when you were a kid...well...you'll know why I'm asking once you make this. 

- When the pasta is done, return it to the pot and immediately toss it with the cheese mixture, spooning in a little pasta water at at time and stirring until it's kind of thick and saucy. Let stand on the still-warm burner for a few minutes to thicken up while you get ready to serve.

- Top with red pepper flakes and more cheese.

- I served it with some yellow squash that I sliced into rings and sauteed with olive oil, salt, pepper, garlic powder, and Trader Joe's chile lime seasoning until it was starting to brown and I garnished that, too. 

Enjoy,

Tofu