We’ve all had those restless nights when our mind won’t stop racing, and the only thing to come out of all that stressing is some serious hunger pangs. Former ‘Top Chef’ contestant and restaurateur Dale Talde has an easy solution that requires very few ingredients, and it’s called Cacio e Pepe—think of it like an Italian version of mac ‘n’ cheese. Watch the video above for more info on the dish, then try lulling yourself to sleep by way of butter and carbs with the recipe below.
Cacio e Pepe
1 gallon water
2 tablespoons salt
8 oz Parmesan cheese, grated on a microplane
Salt to taste
1 tablespoon cracked black pepper
- Boil spaghetti until it’s al dente, about 8 minutes.
- Over low heat in a pan, add pasta, 1/4 cup pasta water, salt, black pepper, butter and cheese. Constantly swirl and move the pan to emulsify the butter into the water, pasta and cheese. Serve immediately.