CACIO E PEPE ORZOTTO
A bastardization of two Italian classics, this really is the best (and easiest) of both worlds.
1-2 SERVINGS / 20 MINUTES
INGREDIENTS
1 Tbsp. extra virgin olive oil, plus more for serving
½ cup orzo pasta
1 tsp. freshly cracked black pepper, plus more for serving
1 ⅔ cups water
½ cup (about 1 oz.) finely grated pecorino romano, Parmesan, or sharp cheddar, plus more for serving
Diamond Crystal kosher salt
METHOD
Heat a small pot over medium. Add olive oil, orzo, and black pepper and stir constantly to toast the pepper and pasta, about 2-3 minutes. Add water, stir, and increase heat to medium-high. Bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. Cook for 11-14 minutes, stirring occasionally, or until the pasta is al dente and there’s about a ⅛ inch of water above the pasta (add water to achieve this if needed). Sprinkle over cheese, one tablespoon at a time, stirring vigorously between each addition, until melted and smooth. Season with a generous pinch of kosher salt and transfer to bowl(s).
Finish with more olive oil, pepper, and cheese, and serve immediately.
