Name: Pasta Cacio e Pepe
Yield: Makes 2 servings
Ingredients: 6 ounces penne or bucatini; 3 tablespoons extra-virgin olive oil; 1 cup (packed) fresh arugula, torn into pieces; 1/3 cup (packed) freshly grated Pecorino Romano cheese (about 1 ounce); Freshly ground black pepper

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Pasta Cacio e PepePornchai Mittongtare

Pasta with Pecorino and Black Pepper

This is an old Roman recipe in the tradition of la cucina povera that has always been a favorite of poor and rich alike. (Cacio is a word for "cheese" in Southern Italy.) It is incredibly simple and quick to prepare, but depends on having good-quality Pecorino Romano and pasta, and fragrant peppercorns in your larder. Make it with long or short pasta, whichever you prefer. The arugula is our addition; it brings fresh flavor and color to the dish.

Recipe notes

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