I have always been faithful to pasta. No matter how its prepared, its history and sentiments, I will always be its lucid lover. Don’t mind the fact that I stack ’em and pile ’em under “my favorite” list. I do mean to clear one thing, I am not talking about using the best ingredients my money can buy. Not necessarily the most expensive but ones that are trusted and preferred brands will satisfy me (and family) more than what the market lady mentioned as I walked down the grocery aisles.
My latest favorite is Cacio e Pepe (literal translation: cheese and pepper).
As the name suggests this is one minimalist pasta dish. It maybe be simple but I’m sure each and every chef, cook and Italian nonnas prepare it differently. There is no stardardized measurement on the ingredients. There are suggestions about which pasta best compliments this dish namely: fresh tonarelli all’uovo, egg tagliolini, bucatini. The most popular, and perhaps easiest to source, is none other than spaghetti. When it comes to the cheese used I’ve noticed that most cooks use sharp cheese such as pecorino ( combined with a velvety cheese such as Grana Padano).
The cheese in my recipe is different since pecorino cheese has yet to be introduced in our local grocery shelves. The additional roasted bell pepper is purely of whimsical value. Really, as I prepped my ingredients I suddenly felt the urge to roast a red bell pepper. It is not necessary for the cacio e pepe at all.

Cacio E Pepe


Cacio e Pepe (with roasted red bell pepper)
125 grams spaghetti
2 tbsp queso de bola, grated (Edam cheese)
1 tbsp soft white cheese, grated (Eden cheese)
1 tbsp unsalted butter
1 1/2 cup reserved pasta liquid (usually less)
1 tbsp fresh cracked black pepper
1 roasted red bell pepper, peeled and sliced (optional)
Cook pasta according to packaging directions. PLEASE remember to reserve pasta liquid. Drain pasta and set aside. Return at least 1/2 cup pasta liquid, add the cheeses, pepper and sliced red bell pepper and butter. Stir the ingredients in the pasta liquid to incorporate well and form a balanced, smooth sauce, about 1 minute. Add the pasta, if necessary add more pasta liquid if the sauce is dry.
Tranfer to plate and enjoy warm.
As I enjoyed my serving I was thinking of some things that has been occupying my mind as of late. My pending trip to someplace not-exotic, my jewelry making business and the death of my food blog mamma, catsmovingkitchen.
My trip is long overdue and after a long time of procrastinating its finally coming to a non stop beginning. I’m thinking this is probably why I kept on delaying it, I know once I leave, I leave and don’t look back and just keep on going. It must be the secondary reason as to why I started my DIY jewelry making/tsumami-kanzashi making business. I’m the kind of person who usually perefers to stay put and write or read (or both).I go out and explore if I find it necessary (for fun, pleasure or work). With my choice of friends I’m pretty much content with my connection to the human world.
So, as the last strand of silky, pepper streaked pasta snake its way to my mouth my mind is suddenly clear and clutter free. Ah, the joys that good food delivers.
Before I go I wish to state a few words.
Old college friend: So what if I prefer to cook my versions of international cuisine? What do you think the point of sharing a food blog if I don’t reach out internationally? I suggest you browse through my history link and you shall discover that I also,and proudly, cook and present Filipino food at its best. I don’t even talk about upgrading them, as far as I’m concerned a properly prepared traditional Filipino food is already on its prime state.
Old High School Classmate: Sweetie (annoyance subtly veiled), please tell me you know what a blog is.
I say these things to give myself some piece of mind. I am a very patient person but I get really irritated with inane questions and thoughtless remarks from people who claims to be a friend.