Palmito cacio e peppe
Last time I visited my local Trader Joes I was very intrigued by a pack of palmito spaghettis (they call it Heart of Palm pasta, to be found in the pasta section). It reminded me of a fantastic apetizer we had 2 years ago in Brasil: palmito pasta carbonara. Very curious to cook those at home I decided to prepare them Cacio e Pepe style, with a little twist.
Here is the recipe:
1 TBS oil, 1 TBS butter, ½ TBS saffron
1 pack palmito pasta
1/8 cup ground pepper (half black, half Vietnamese pepper or Szechuan pepper)
1.5 cup grated pecorino
Heat in a frying pan the butter and the oil. Add the saffron and cook for a minute, add the pasta (directly from the pack). Once the pasta is hot add all the cheese and pepper immediately, toss and serve!
Super fast, super simple, healthy, easy and delicious.
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