Few things feel more comforting than a giant bowl of pasta, especially when it’s covered in cheese. Cacio e pepe, a classic Roman dish, requires little more than a few staples you probably already have in your pantry, namely: Parmigiano-Reggiano, Pecorino Romano, pepper, and spaghetti. It’s salty, spicy, and satisfying.
Some recipes call for a liberal pat of butter while others finish with a drizzle of really good olive oil. In this take, try swapping in a THC-infused olive oil instead. You’ll find that the grassy meets funky flavor in cannabis pairs nicely with the sharp cheese and spicy black peppercorns. The genius in this recipe is that you can adjust to your needs: the ratio of dosed to non-dosed olive oil can be modified based on your tolerance. And if you have only one kind of cheese or you can’t handle large amounts of heat, that’s fine — feel free to use this as a rough guide to what suits your tastes. The joy in home cooking is that as long as it tastes good, it doesn’t have to be perfect.
Infused Cacio e Pepe
4 quarts of water
¼ cup of kosher salt
1 box of spaghetti
1 tablespoon of coarsely ground pepper
4 tablespoons of a THC-infused olive oil, like Potli
4 tablespoons of non-infused olive oil
2 cups of finely grated Pecorino Romano cheese
1 cup of finely grated Parmigiano-Romano cheese
In a large stock pot bring water and salt to a boil. Add in pasta and cook until al dente, about 6-7 minutes.
Drain pasta and reserve a cup of the cooking liquid.
In a large skillet combine olive oil, black pepper, and ½ cup of pasta water. Heat over high and transfer cooked pasta into the pan.
Lower the heat to medium and toss with tongs for 2-3 minutes, cooking the pasta in the olive oil and pepper mix. You should see a slick coating on each strand of pasta. If it’s too dry, add a little more reserved cooking water.
Remove the skillet from the heat and let it sit for a minute or two before mixing in the cheese.
Add in the Pecorino Romano and Parmigiano-Reggiano to the pasta, mixing thoroughly. If you feel like it needs a little more olive oil, drizzle it over and give it a mix. Serve immediately.