If a little black dress were a dinner, what would it be? Is it a simple hanger steak? An any-occasion fried rice? For me, it would be a perfectly seasoned plate of Cacio e Pepe; and with JSC’s Infused Black Pepper Salt, this already-easy dish is made that much simpler. We suggest using that extra time you’d spend grinding pepper picking out the perfect wine to accompany your classic cacio.
Recipe by: Kourtney Paranteau
Makes 2 servings of pasta
- 2 Jacobsen Salt Co. Disco di Sale discs
- 3 tbsp unsalted butter, divided
- ½ cup snap peas, stem and string removed and cut on a bias
- 1 lb of fresh bucatini pasta, (we love Montelupo Market's fresh pasta)
- 1 cup of reserved pasta water
- 2 cups freshly grated parmesan cheese, plus more for serving
- Zest from 1 lemon
- 2 tsp Jacobsen Salt Co. Infused Black Pepper Salt
- 1 tsp ground Jacobsen Salt Co. Tellicherry Peppercorns
- 1 tbsp chili oil (again, we like Montelupo Market’s homemade chili oil)
Heat a large pot of water over medium high heat, drop your Disco di Sale discs into the water and wait for it to come to a rolling boil. Meanwhile, in a small pan sauté your snap peas in two teaspoons of butter until they shine and brighten in color two shades. Remove from heat and set aside.
Toss your pasta into the boiling water and cook for three minutes before reserving a cup of pasta water, straining into a colander and shocking under the faucet with cold water.
Melt your remaining butter over medium heat and, with tongs, toss your bucatini noodles into the butter.
Working quickly add half of your reserved pasta water and the parmesan cheese, add cooked snap peas all while continuing to toss and mix with your tongs. Continue to drizzle in your remaining pasta water if your noodles are sticking together, and season with Jacobsen Salt Co. Infused Black Pepper Salt.
Divide pasta into two bowls and garnish with peppercorns, lemon zest and chili oil before serving.