🍝 Grown-Up Trashio e Pepe

Estimated Cook Time: 20 minutes

Serves: 2 if plated, 1 if eaten out of the pot while watching reality TV

This is what happens when:

You want pasta that slaps but you’re out of parmesan and your soul. This is cacio e pepe’s grungier cousin—still buttery, peppery, cheesy, but with whatever bougie-ish cheese scraps you’ve got.

🛒 Ingredients:

• 6 oz pasta (spaghetti or bucatini, but anything works)

• 2 tbsp butter

• 1 tsp freshly cracked black pepper (like, lots)

• ¾ cup grated cheese combo (pecorino, gruyère, aged cheddar, comté—whatever’s sharp and salty)

• Splash of pasta water (aka liquid gold)

• Optional: a poached egg on top, crispy breadcrumbs, truffle oil if you’re that person

🔥 Instructions:

1. Cook pasta al dente, save ½ cup pasta water.

2. In a pan, melt butter and toast the pepper over medium heat until fragrant.

3. Add drained pasta and toss like your life depends on it.

4. Sprinkle in the cheese slowly, adding splashes of pasta water and stirring like a madman until glossy and saucy.

5. Serve in a bowl, top with a poached egg if you’re dramatic.

✨ Food Styling Tips (Minimalist & Sexy):

• Use a deep matte bowl for contrast with glossy noodles.

• Fork twirl the pasta high, let the strands fall with movement.

• Crack more black pepper on top and get that steam shot.

• If using an egg, break the yolk in the middle of filming. Trust me.