Cacio E Pepe

Prep time: 5 minutes | Cook time: 10 minutes | Serves 2-4Calories per serving: 365-731

• 1 pkg Kaslo Sourdough Spaghetti
• 3/4c. Parmigiano-Reggiano (you may also substitute your preferred hard, aged cheese such as Pecorino Romano or Grana Padano)
• 1/3c. Pasta water
• 3tbsp. Butter
• 1-2tsp. Fresh ground black pepper
• Pinch of sea salt

1. 1 Bring a medium pot of water to boil. Cook pasta according to package instructions, about 5-7 minutes, for the perfect al dente bite.
2. While pasta is boiling, melt butter over medium-low heat in a large skillet. Add fresh ground pepper and a pinch of sea salt, and heat for 30 seconds, stirring continuously. Remove from heat. Finely grate cheese (plus extra for topping!) and set aside.
3. Using tongs, carefully transfer pasta directly from the pot to the skillet, adding 1/3c. additional pasta water to the skillet.
4. Step 4 Add cheese to pasta, stirring gently to coat. Serve immediately, sprinkled with extra parmesan and pepper.

This simple dish is an Italian comfort food, enjoy it simply on its own, or alongside a favourite protein and seasonal sauteéd veggies. Enjoy!