Italian Pepper Pasta- "Cacio e Pepe"

My hubby and I just got back from an amazing vacation in Italy. Between the historical sites, the breathtaking views, and the delicious food, it was an absolutely magical vacation. We had some of the best meals we've ever eaten on this trip including savory pasta dishes, fresh lemon fish, creamy gelato, and crunchy thin crust pizza. My mouth is watering right now just thinking of all of the yummy food!

When we got back home, I was determined to be able to recreate some of our favorite dishes myself. One of the pastas that we loved so much was called Cacio e Pepe or Pepper Pasta. It was by far the simplest (and most affordable) meal we got on this trip, but perhaps the most delicious. The traditional Cacio e Pepe is simply Al Dente Bucatini noodles tossed with olive oil, butter, Pecorino Romano cheese, and a ton of black pepper. 

In my version, I tried to be a little bit healthier by using whole wheat pasta and adding a leafy green. I choose arugula or "rocket" as they call it in Italy. We ate so much arugula while we were away, and I thought the peppery taste of these green would compliment the pepper pasta really well. We also grilled up some white meat chicken to go along side of our pasta (not photographed) for some added protein.

To my surprise, black pepper actually has a ton of health benefits! It had antioxidant and antibacterial effects on the body which helps maintain a healthy digestive track. Black pepper contains the element manganese which helps your cells metabolize nutrients and helps support healthy bone development. Lastly, it's said the black pepper may actually help you lose weight by revving your metabolism and suppressing genes for new fat cell growth. 

Ingredients:

1 lb. pasta (I used whole wheat orchiette) 

1 tbsp olive oil

2 tbsp unsalted butter

1.5 tbsp freshly ground pepper

1 garlic clove- grated

4 cups arugula 

1 cup freshly grated Pecorino Cheese

sea salt to taste

Directions:

1) Boil water and cook pasta 2 minutes shy of Al Dente. *Reserve 1 cup of starchy cooking liquid*

2) Add olive oil and 1 tbsp of the butter to a large skillet over medium high heat

3) Add pepper and grated garlic and toast for 1-2 minutes

4) Add cooked pasta and stir to combine

5) Add 1 cup of reserved cooking liquid and bring to a boil. 

6) Turn heat down to medium until pasta is simmering

5) Add cheese, remaining butter, and sea salt (if needed) and toss until pasta is creamy and totally coated with cheese and pepper

6) Turn off the heat and add arugula until just barely wilted

7) Eat up and enjoy!