CHIC EATS: HOMEMADE CACIO E PEPE

I've been cooking... like every other basic millennial who has had to resort to preparing food themselves while in quarantine, I had no other choice. Of course I am continuing to support the restaurant and delivery businesses as much as possible but with a husband in self-isolation for two weeks with our Parvo ridden pup and a brand spanking new kitchen, I have been left with the dutiful responsibility of nourishing both our hungers on my own. 

And in doing so I have figured out some basic dishes to get us through. Simple salads, beyond burgers, well seasoned tacos and some aesthetically pleasing crudités boards

Until I had an epiphany. 


Why not try to make something I'd order at a restaurant? And of the many dishes I crave, none compare to the most basic, most heartwarming Italian delicacy, my love, pasta!

It also seemed the most obtainable of menu choices, given my award winning skills at boiling water. 


So I aimed for my most beloved and reliably delectable dish, cacio e pepe. Keep in mind, I am no chef, it wouldn't even be fair to call me a second rate cook. But here's what I made and enjoyed last weekend. 

Feel free to google search a better recipe! 


The ingredients seemed fairly easy to find; 2 eggs, 1/4 stick of butter, half a bag of spaghetti (tried to get fresh but couldn't), 1 tablespoon of black pepper, 1 cup of heavy cream and 1/2 cup of shaved parmesan cheese. This recipe obviously not vegan for Arthur but I am exited to try this dairy free version soon. 


Instructions {proceed with caution}

1. Boil the pasta and when there's about a minute left to cook, simmer the sauce in a wok or frying pan. 

2. Add black pepper and butter, let it simmer a bit. Add the heavy cream and parmesan in, and stir. 


3. Quickly drain the pasta, mix into the sauce pan and stir together. 

4. Add two fresh eggs if you'd like extra thickness. 


5. Stir it up and serve quickly!


6. Pour yourself something fabulous and enjoy what you just did.  





-MGN

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