Just another example of how simple is sometimes better.  Cacio e Pepe is a classic Italian pasta dish, normally made with spaghetti or bucatini, of al dente pasta, grated cheese, olive oil and cracked black pepper.  Adding a bit of the starchy pasta water to the pasta ingredients creates a lovely sauce and helps the cheese and other flavorings adhere to the warm pasta.  Flavorful and loved by all, this quick dinner idea is perfect for those rushed weeknights, but also a lovely accompaniment to your favorite Italian comfort foods.

(To view this recipe, click on the blue title of the following link: http://cooking.nytimes.com/recipes/1017304-cacio-e-pepe)

Tagged: cacio e pepe, cheese, Italian, Italy, olive oil, pasta, pepper, The New York Times