Twirl & Twist: Cacio e Pepe from Nate’s On Marsh
This cacio e pepe recipe takes comfort food to a whole new level.
Recipe and Photography by Nate’s on Marsh
Whether it’s clocking in eight hours at the office, taking care of the kids, or just meeting the typical demands of life, a delicious meal at the end of the day can set us right. Nate’s on Marsh, a contemporary American-Italian restaurant in San Luis Obispo, offers a deeply satisfying and comforting twist on the classic cacio e pepe. The unexpected technique? The dish has a unique beurre fondue made with an Italian aged parmesan cheese stock. The Michelin Guide mentioned restaurant is now sharing their recipe, which comes together with just a few ingredients at home.
Serves 4
INGREDIENTS
- 1 pound dried spaghetti pasta
- Cracked black pepper, for garnish
- Chives, finely chopped, for garnish (optional)
For the parmesan stock:
- Water
- 10—12 parmesan rinds (found in cheese or deli section of grocery store)
For the beurre fondue:
- 1 cup parmesan stock
- 8 tablespoons unsalted butter
- 1 teaspoon sea salt
PREPARATION
Step 1
To make parmesan stock, fill large pot to ¾ full with water. Secure parmesan rinds in cheese cloth sack and place in pot. Low boil for 8 to 10 hours. The longer, the better. Once complete, set aside. This can be made in advance.
Step 2
To make beurre fondue, simmer one cup parmesan stock with butter and sea salt. Mix frequently until sauce has thickened. Set aside.
Step 3
Cook pasta to package instructions. Once cooked, toss together with reserved beurre fondue in pan over medium heat until pasta is evenly coated and velvety, about 3 to 4 minutes. Consistency should be saucy. Plate dish and garnish with coarse cracked black pepper and chives. Serve hot.
