Microwave Cacio e Pepe
This dish was a godsend when I discovered it. We keep a pretty busy schedule in our household, especially in the mornings. We’re early risers, and I try to get the kids fed, dressed, and out the door for school, play, and exploration before afternoon naps and surliness kick in. However, this usually leaves me little time to prepare lunch, and unless I have ample leftovers available, I routinely find myself with hangry, impatient kids and no answer to the ever present question of, “what’s for lunch?” That is until I discovered this microwave cacio e pepe.
I feel like every parent on the planet needs this recipe in their arsenal. Healthier and way tastier than macaroni and cheese, this dish relies on only a few common ingredients, and (bonus!) it has a vegetable built in! Plus it’s actually faster to prepare than boxed mac ‘n cheese, and simple enough that my six year old could make the entire dish with very little help from me.
I do have a few tips to help make this recipe a success. First, be sure to use the largest microwave safe bowl you have. The water will rise as the pasta cooks, and unless you enjoy sopping up hot, starchy pasta water in your microwave, use a big bowl to contain the mess.
Second, use freshly and finely grated cheese. I’ve tried this recipe with store bought shredded and grated cheese, and it doesn’t work. The cheese will clump into melted stringy balls instead of mixing smoothly into a creamy, cheesy sauce.
Finally, monitor your cooking time for doneness. For us at rocky mountain elevation, water boils off at a lower temperature, and pasta takes longer to cook fully. Depending on your location, you may need less time to boil your pasta, so the first time you try this recipe stop and taste check after about 5 minutes to gauge if you need any more cooking time.
Microwave Cacio e Pepe- Serves 2 hungry kids, or 1 hungry parent
Equipment:
Box grater
Large microwave safe bowl
Ingredients:
1 cup dried elbow macaroni
1 3/4 cup water
1/2 tsp. kosher salt
1/2 cup frozen peas or frozen corn kernels
1/2 cup freshly, finely grated Parmigiano-Regiano and/or Pecorino Romano cheese (I prefer an equal blend of the two) + more for garnish
2 TBS. butter
Freshly ground black pepper to taste
Method:
Combine the macaroni, water, and salt in the large microwave safe bowl. Microwave on high for 5-9 minutes, or until the pasta is tender and done to your liking.
Add the frozen peas or corn and microwave on high for one more minute.
Remove the bowl from the microwave and strain off all but a couple of tablespoons of cooking water. Reserve the strained water in case you need more liquid.
Working quickly, add the butter and cheese to the pasta. Add the cheese in three pours, stirring vigorously between each pour to avoid clumping and to help the butter and cheese mix into the cooking water to form a creamy sauce. Continue stirring until you get a light, creamy sauce. Add additional cooking water if your sauce is too thick or stringy.
Once you’re happy with the consistency of your sauce, taste and adjust seasoning. Top with freshly ground pepper and additional grated Parmigiano-Regiano. Enjoy!
Recipe adapted from Vegetables Unleashed: A Cookbook
