Cacio, meaning cheese. Pepe, meaning pepper. Egg, meaning your favorite PECK Pack. This PECKISH twist on an Italian classic is the ménage à trois we’ve been waiting for. Pair with an aperol spritz and an apricot sky.
5 MINS
PREP TIME |
30 MINS
TOTAL TIME |
3-4
Servings |
| BUY IT: |
|
12 oz. linguini
1/3 cup pecorino romano cheese, grated
3 PECK Packs (we love Salt & Pepitas here), halved
Cracked black pepper
Red pepper flakes
Lemon
|
|
| MAKE IT: |
- Bring a salted pot of water to boil. Add linguini and cook for 4 minutes.
- Strain pasta, saving about one cup of pasta water (doesn’t need to be exact).
- Add linguini back to the original pot with ¼ cup of the leftover pasta water. (This retains some of the starch, which helps the cheese cling to the noodles.)
- Immediately add the freshly grated pecorino romano cheese. Stir vigorously so that the cheese melts and lightly coats the pasta. Add more pasta water if it your makeshift sauce becomes too thick, and more grated cheese if it’s too thin (or you love cheese).
- Add a squeeze of lemon and a heavy shower of cracked black pepper (about 20 turns on the pepper mill). Toss again.
- Plate your pasta, and top each bowl with two boiled eggs, you Peckish dip (or pepitas), and a sprinkle of red pepper flakes.
|
|
