On a recent trip to the Adirondacks, therefore, I gladly agreed to my brother's request to accompany him on a wilderness canoe trip along a historic Adirondack route known as the "nine carries." The gist is this: You pack up your canoe with gear, paddle through a series of small lakes (known as ponds up north), and then carry your gear and canoe over backcountry portage trails between each pond. Nine carries in all. Because of the ruggedness of the carry paths, the guide book recommends taking three days for the trip. We did it in six hours. We would have done it even more quickly if not for the very bad "short cut" advice delivered by an unnamed Mass-Hole who sent us up a shallow, beaver dam ridden waterway.
After an outdoors excursion like the nine carries, spaghettini di cacio e pepe seems like the perfect meal. It is simple - only three ingredients. It cooks up fast - six minutes for al dente spaghettini. It requires one pot - excellent for minimalist situations like camping. It is nourishing - perfect to rebuild lost calories. And, most importantly, it is immensely tasty in its simplicity. I guess that is the reason the dish has been popular among hardworking southern Italians for generations.
Spaghettini di Cacio e Pepe/Little Spaghetti with Pecorino Cheese and Black Pepper
- 1/2 pound spaghettini
- 1/2 cup finely grated Locatelli brand Pecorino Romano; plus extra for tableside
- 1 tbsp freshly ground black pepper
- 1tsp olive oil (optional)
Cook spaghettini in salted boiling water according to package instructions, about six minutes. Drain but DO NOT rinse. Toss well with pecorino cheese and black pepper. Serve with additional cheese at the table. I prefer to use a miniscule amount of olive oil to gently heat the black pepper before tossing the spaghettini as it helps release the aroma and flavor of the spice. After draining the pasta, I just reuse the hot pot by adding the olive oil and pepper and heating for 30 seconds. Then add the pasta and cheese, mix well, and serve.
On another occasion, I added a twist to this classic recipe by enhancing it with some fresh arugula just before serving. The heat from the pasta wilts it nicely; the "pepperiness" of the arugula goes great with the black pepper; and the green adds nice color to an otherwise lackluster presentation. I'm not a huge fan of whole grain spaghetti, but for a recipe like this it works incredibly well.
On another occasion, I added a twist to this classic recipe by enhancing it with some fresh arugula just before serving. The heat from the pasta wilts it nicely; the "pepperiness" of the arugula goes great with the black pepper; and the green adds nice color to an otherwise lackluster presentation. I'm not a huge fan of whole grain spaghetti, but for a recipe like this it works incredibly well.
