The Roman icon takes humble cheese and hot water, and through a magical alchemy, transforms them into a silky sauce. Hit it with plenty of pepper and spoon juicy greens on the side.
Contains: milk, wheat.
What You Get
Grated Parmesan cheese
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Bring a pot of salted water to a boil. Separate the chard, cut the leaves into wide ribbons, and chop the ribs. Chop 2 or 3 cloves of garlic.
In a large sauté pan over medium heat, warm 2 tablespoons olive oil. Add the chard ribs and sauté until they start to soften, 5 minutes. Add the garlic and a pinch of chile flakes, if you’d like a little heat, and sauté until fragrant, 30 seconds. Add the chard leaves and tomatoes and simmer until wilted, 5 minutes. Season with salt. Transfer to bowls and keep warm.
Add half of the pasta to the boiling water and cook until al dente, about 8 minutes or 1 minute less than the package instructions.
Wipe out the sauté pan, return it to low heat, and melt 2 tablespoons butter. Using tongs, transfer the pasta from the boiling water to the pan with the butter. Pour ½ cup of the hot pasta water over and toss to combine. Remove from the heat and sprinkle with the Parmesan. Toss until the cheese and water bind to form a sauce and cloak the strands, 2 minutes. Season with salt and grind generously with pepper.
Pile the cacio e pepe on plates, with the bowls of braised chard on the side. Grind with pepper and serve warm.