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Cacio e pepe in Italian means cheese and pepper. This is a pasta dish with few ingredients and is simple to make. I found this recipe on countryliving.com.
Chicken & Arugula Cacio e Pepe
Chicken and Arugula Cacio e Pepe
8 oz bucatini or spaghetti2 Tbsp butter1 cup grated Parmesan4 cup baby arugula2 cup diced warm rotisserie chickenextra Parmesan and pepper for servingBoil pasta in salted water until al dente. Drain, reserving 1 1/4 cup cooking water. Cook 2 tsp freshly ground black pepper in butter in a large Dutch oven over medium-high heat, about 1 minute.Add 3/4 cup pasta water and simmer. Reduce heat to low and stir in hot pasta and grated Parmesan, stirring constantly until cheese is melted, adding more pasta water if sauce seems dry.Fold in arugula and chicken, tossing until arugula is just wilted. Serve immediately, topping with additional cheese and pepper as desired.
For a vegetarian version, leave out the chicken and add more Parmesan. We used a mix of baby spinach and baby arugula. I strongly recommend using a fresh chunk of Parmesan.
This is what you want:
This is pretty good:
This is what you use in a pinch:
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