Cacio e pepe (literally cheese and pepper) is a simple Italian dish from Rome. It is made with butter, black pepper, and salty, nutty cheese. This particular recipe uses a combination of Parmesan and Romano cheese. What I love about it is the wonderful memories it evokes of my childhood, visiting my Italian grandparents and spending time with my cousins while we were there. Stephanie liked her spaghetti without sauce. Just butter and cheese went on her pasta.

My dad had lots of relatives in the area where my grandparents lived, but my aunt, uncle, and 2 cousins lived right next door. The five of us girls spent lots of time together back in those days. Michaelene was just a bit younger than Diane, and Stephanie was a few years behind me, then Andi a few years behind her. My grandmother always made the spaghetti or ravioli and meatballs we were having for dinner from scratch. If she didn’t have her homemade sauce in the freezer, she would make that while we were there, too. Stephanie was the only one of us (that I remember, at least) that skipped the sauce in favor of butter and cheese. While Steph’s version may have been lacking the pepper aspect of traditional cacio e pepe recipes, it does bear a striking resemblance to them. Cacio e pepe recipes remind me of her. Especially today.

Cacio e Pepe with Shrimp

Cacio e Pepe with Shrimp, (adapted from coastalliving.com)  Active Time: 14 minutes, Total Time: 25 minutess, Serves 6

Ingredients:

• 8 ounces uncooked spaghetti or linguini
• 2 tablespoons plus 1/2 teaspoon kosher salt, divided
• 1/4 cup unsalted butter, divided
• 1 pound peeled and deveined raw medium shrimp
• 3 garlic cloves, finely minced
• 3 ounces (3/4 cup) Parmesan cheese, grated
• 2 teaspoons freshly cracked black pepper, plus more for garnish
• 1 ounce (1/4 cup) Romano cheese, grated
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice

Instructions:

Cook the pasta according to the package directions, adding 2 tablespoons of the salt to the water. Drain and reserve 1 1/2 cups of the cooking water. Set the cooked pasta aside.

Cook the pasta according to the package instructions, reserving the cooking water.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp, and cook, stirring occasionally, until the shrimp are pink, about 3 minutes.

Cook the shrimp.

Add the garlic, and cook, stirring often, for 1 minute.

Add the garlic to the shrimp.

Remove the shrimp and set it aside, reserving the drippings in the skillet.

Set the pasta & shrimp aside.

Add 1 cup of the reserved pasta cooking water and the remaining 2 tablespoons of butter to the skillet, and bring it to a boil over high heat.

Add the butter and pasta water to the skillet.

Reduce the heat to low, stir in the Parmesan cheese and cracked black pepper.

Add the pepper to the pan.

Cook, stirring often, until the cheese melts and the sauce thickens, about 1 minute.

Add the Parmesan cheese.

Cook until the cheese is melted and the sauce thickens.

Add the cooked pasta and shrimp, tossing to coat. Add the remaining 1/2 cup pasta water as needed for desired consis­tency. Remove the pan from the heat, add the Romano cheese, zest, and juice to the pan, stirring until combined.

Add the pasta & shrimp into the skillet.

Transfer the pasta & shrimp dish to a large serving bowl, sprinkle it with the remaining 1/2 teaspoon salt, and garnish with cracked black pepper. Serve immediately.

Serve & enjoy!

This one is for you, Stephanie!  ~Linda

Cacio e Pepe with Shrimp, (adapted from coastalliving.com)  Active Time: 14 minutes, Total Time: 25 minutess, Serves 6

Ingredients:

• 8 ounces uncooked spaghetti or linguini
• 2 tablespoons plus 1/2 teaspoon kosher salt, divided
• 1/4 cup unsalted butter, divided
• 1 pound peeled and deveined raw medium shrimp
• 3 garlic cloves, finely minced
• 3 ounces (3/4 cup) Parmesan cheese, grated
• 2 teaspoons freshly cracked black pepper, plus more for garnish
• 1 ounce (1/4 cup) Romano cheese, grated
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice

Instructions:

Cook the pasta according to the package directions, adding 2 tablespoons of the salt to the water. Drain and reserve 1 1/2 cups of the cooking water. Set the cooked pasta aside.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp, and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Add the garlic, and cook, stirring often, for 1 minute. Remove the shrimp and set it aside, reserving the drippings in the skillet.

Add 1 cup of the reserved pasta cooking water and the remaining 2 tablespoons of butter to the skillet, and bring it to a boil over high heat. Reduce the heat to low, stir in the Parmesan cheese and cracked black pepper. Cook, stirring often, until the cheese melts and the sauce thickens, about 1 minute.

Add the cooked pasta and shrimp, tossing to coat. Add the remaining 1/2 cup pasta water as needed for desired consis­tency. Remove the pan from the heat, add the Romano cheese, zest, and juice to the pan, stirring until combined. Transfer the pasta & shrimp dish to a large serving bowl, sprinkle it with the remaining 1/2 teaspoon salt, and garnish with cracked black pepper. Serve immediately.