It’s been a while since I cooked a Martha Stewart recipe, but since that is where my blog began, it is fun to sometimes return to my roots! My issue of February Living came and there’s a recipe for cacio e pepe. I’ve never made this before – I tend to prefer pasta dishes that are slightly more complex, but on a recent night I just wanted something that was uncomplicated, and that’s what this is (basically just pasta and cheese). Here are the details:

Boil 8 ounces of spaghetti (I used gluten free) for 2 minutes less than the cooking time recommended. Reserve 1 cup of the cooking water.

Drain the pasta and put it back in the pot (Martha says to use a skillet, but honestly, the pot was definitely sufficient for this). Add 4 tbsp butter and 1/2 cup of the cooking water and cook over medium heat until the butter melts and toss the pasta to cover. Add 1 cup Grana Padano grated cheese and stir until completely combined. Add salt and pepper (You’re supposed to add a lot of pepper, but I didn’t want a ton). Turn off the heat and grate one Meyer lemon into the pasta and stir in 1/4 cup Parmesan cheese (Martha said to use Pecorino Romano but I don’t like that). Toss until combined. Add more pasta water a few tablespoons at a time until the sauce reaches the right consistency (saucy, not too thick).

Pretty simple, right? The pasta water with the butter and cheese makes a nice thick sauce. My son didn’t like the Meyer lemon flavor in this and I have to say, I think it didn’t really need it, but it was my first go-round with Meyer lemons, so I was excited to try them. Quick, easy, and it definitely tastes like you worked a lot harder than you did!