Giada’s Cacio e pepe

For the love of pasta. I’ve been dreaming of all the pasta lately. Creamy, delicious & cozy pasta that warms my soul. I’ve actually never had Cacio e Pepe, but have wanted to try for a long time. I know. I’ve truly been missing out! Since I never had it before, I wanted to make it the right way. This is where the talented Giada De Laurentiis comes in. She posted her recipe of Cacio e Pepe with arugula & pancetta. I love pancetta. I knew this was the recipe for me. It was easy to make, beautiful & absolutely divine. I am in love with this pasta & want to tell the whole world about it! The only change I made here, was using less cheese. It still came out creamy & delightful. All ingredients used are from Trader Joe’s. So if you have one near you, get the goods & make this pasta. You won’t regret it.

Ingredients:

1 package of Organic Gigli pasta or other curved pasta shape

2 tbsp olive oil

1 package of Citterio Cubetti Pancetta

1 1/2 tsp freshly ground black pepper

2 cups freshly grated Parmesan cheese (I used 1 cup)

1 cup freshly grated Pecorino cheese

2 tbsp butter at room temperature

3 cups packed chopped arugula

Instructions:

Bring a large pot of salted water to a boil

Cook your pasta of choice al dente

Drain pasta, but keep 1 1/2 cups of pasta water to the side

In a large skillet on med high heat, add olive oil & pancetta

Stir & cook until pancetta starts crisping up

Then add pepper & keep stirring until it becomes fragrant

Add 1/2 cup of pasta water to scrape up any pepper that is sticking to pan

Add the drained pasta & turn down heat to medium

Add 1/2 cup of pasta water & stir in parmesan cheese

Add butter & stir in pecorino cheese

Add the rest of pasta water & keep stirring until cheese is melted/creamy

Then add in arugula & stir

Turn down heat to low & simmer for 1-2 minutes to cook the arugula

Top with more pepper & cheese (optional)

Enjoy!


{viral} Baked Feta Pasta recipe, using Boursin cheese

If you haven’t tried the {viral} feta pasta recipe that has been circling TikTok, here is your sign. Do it! This recipe originated from talented food blogger Jenni Häyrinen, Leimessa. Her recipe was such a big hit in Finland, they ran out of feta cheese. Seeing they were out of feta at my local Trader Joe’s, I wasn’t all that surprised. Standing there in the cheese aisle, I googled “creamy cheese that melts” lol. Boursin, brie and goat cheese came up as options. When I saw they had garlic herb Boursin cheese, I was sold. You put garlic as a flavor on anything & I’m going to pick it. I love GARLIC! So glad I went with the Boursin because it had such delicious flavor & perfect creamy texture for pasta. Win Win!

I used bow tie pasta noodles and tossed in buttery shrimp at the end. Shrimp Queen here. It was AMAZING. Best part? It was so easy to make. My daughters and I really loved it. Below is how I made it:

In a baking dish, I added mini heirloom tomatoes

Drizzled 2tbsp olive oil over them & sprinkled 1tsp Himalayan salt

Placed the garlic herb Boursin cheese in the middle of the baking dish

Drizzled 1tbsp olive oil over the cheese & sprinkled 1tbsp crushed red pepper on cheese as well

Tossed in a generous amount of minced garlic over the heirlooms (I used 2 tbsp)

Baked in the oven uncovered, at 400 for 20min

While it baked, I started the boil for my pasta & cooked the shrimp

Boiled bow tie pasta al dente (can use any pasta shape you like)

In a skillet on med high heat, I added 2tbsp organic butter & 1tbsp garlic

Tossed in raw colossal shrimps, stirring & flipping until they turned pink (light squeeze of lemon at the end)

Once the baking was done, I stirred the creamy cheese and tomatoes together, using my spoon to blend it well

Then stirred in the bow tie pasta, 2 tbsp of cut up basil leaves and buttery shrimp

We made a TikTok video to show the steps. Follow @thetastebunny for more videos