Pasta cacio, pepe, e cavolo nero

Pasta and macaroni Italian cuisine

Cacio e Pepe is a traditional dish of Rome. It's very simple and easy to make. One of those comfort dishes that tastes good and pleases all ages. "Cacio" meaning cheese, most commonly used is Pecorino Romano and "Pepe" meaning pepper. This dish is usually made with Spaghetti or Bucatini. I used Bucatini which has a pin hole through it. I always need my greens so I added some lacinato kale "cavolo nero". A poached egg would be a really nice addition. I added a touch of lemon and truffle salt which gave it a nice little boost. Pecorino is naturally really salty so not much additional salt is needed, also it is much more affordable then parmesan making this pretty cost efficient.