Pink Cacio e Pepe

With Valentine’s Day around the corner, I wanted to make a dish that would be easy to make but has the essence of Valentine’s.  Texan and I have a lot of expenses coming up so we decided that staying in and making something special at home is the best way to celebrate this year.

The problem with cooking at home is that someone is always slaving away in the kitchen and that kind of ruins the romance. That’s why if you are planning Valentine’s at home, you have to find something that is easy and quick to make.

Drum Roll Please….

I actually made this recipe today in 15 minutes.  I originally made the pasta with spaghetti and didn’t like the look so I made it again with Tagliatelle (talk about food blogger problems). I didn’t leave the pasta to rest but the taste was great and it took me no time at all.  The sauce is basically melted butter so, clearly, not that much time is needed and you’ll get extra brownie points by making the pasta from scratch.

Having said that, you can literally cut your time in half if you opt to buy the pasta. There are many places that sell fresh pasta as well so you won’t sacrifice the quality.  Don’t worry – if the pasta isn’t pink, it’ll still be romantic (cue Lady and the Tramp pasta eating scene).

Check it out!

Directions

In a Medium bowl, mix salt and flour(s). I use half semolina to give added crunch but it’s not necessary if you don’t have it.  Make a well and add eggs, olive oil and red food coloring. With a fork, slowly mix egg mixture into the flour.

Once combined, take out onto a flat surface and knead until dough feels similar to play-doh. If dough is too dry, add a small amount of olive oil.  Wrap in saran wrap and place in fridge for at least an hour.

Cut into about four pieces and keep under saran wrap to prevent from drying out. Take one recently cut piece, place on a lightly floured surface to lightly cover in flour, then put through pasta machine until thin enough to be slightly transparent (on my machine, it’s dial 5-6).

Transfer pasta sheet to tagliatelle attachment and put through. Alternatively, if you don’t have the attachment you can roll out pasta dough until paper thin then cut into 1/4 inch pieces. Hang pasta on a clothes hanger and repeat until there is no more dough to roll out.

Bring a medium pot of water seasoned generously with salt to a boil.  Add fresh pasta and cook for 30 seconds (about 30/45 seconds before being fully cooked).  Strain and reserve 1/2 cup of pasta water.

Meanwhile, melt 2 tablespoons of unsalted butter in a pan on medium heat. Add pepper and cook until butter starts to turn slightly golden (about 1-2 minutes). Add pasta water and allow to simmer for a couple of minutes.

Add pasta, remaining butter, and Parmesan and toss until evenly incorporated.  If pasta sauce is dry, add some extra water.

Serve in desired bowl and garnish with extra Parmesan, freshly cracked pepper and salt.

Devour!