Let me start with I LOVE me some Italian food. I also, love Chrissy Teigen. I have been cooking my way through her Cravings cookbook for 6 months and the Cacio e Pepe is by far my favorite. I have made a few tweaks to her recipe. So follow along and enjoy!
Ingredients
12 oz dried tagliatelle
1/4 lb bacon ( I use center cut)
1/4 cup EVOO
3 tablespoons minced garlic
1 teaspoon red pepper-flakes (you can add more if you like it spicy)
Kosher Salt
2 teaspoons freshly ground black pepper (more if you want)
1/4 cup fresh lemon juice
2 cups freshly grated Parmigiano – Reggiano cheese
3 cups baby argula
Instructions
Preheat oven to 425 degrees. On a rimmed baking sheet lay out four -five pieces of bacon and sprinkle minced garlic over each piece. Once the oven is preheated place the bacon in the oven and cook until crispy.
While the bacon is cooking, bring a large pot of heavily salted water to a boil. Cook the pasta based on package instructions (al dente). Prior to straining pasta, reserve 1/4 cup of pasta water for a later use.
Heat EVOO over medium heat in a large skillet. Chop up cooked bacon and add to the skillet. Add more garlic if desired, and add pepper & red pepper flakes (cook until fragrant – about 45 seconds). Add the lemon juice then toss in the cooked pasta and mix to coat. Add 1 1/2 of the Parmigiano – Reggiano and toss. Add reserve pasta water as needed. Add the arugula and toss until it wilts.
Season with salt and pepper (it doesn’t need much salt because of the bacon). Add more red pepper flakes if you want. Add the remaining 1/2 cup of cheese (and more if you like it cheesy) and serve.
Send me pictures if you make it for a chance to be featured on my story.
Happy Cooking!!
AK
The Blake Rose Life 