Born and raised in LA, Claire Thomas is an unabashed food enthusiast and founder of the beloved food blog, The Kitchy Kitchen. She is a nationally recognized commercial director, and food photographer. Her new cookbook from sister company Simon & Schuster, The Kitchy Kitchen, inspired directly from her blog, is now available wherever books are sold.
Cacio e pepe literally means "cheese and pepper," and you could forgo all of the extra ingredients included here and still have a delicious dish. From Claire Thomas, creator of a much loved food blog, comes The Kitchy Kitchen, a gorgeously illustrated cookbook peppered with stylish entertaining tips and quirky essays that will inspire you to take the recipes you know and love and make them new and exciting again. The Kitchy Kitchen will make your life in the kitchen a little easier, a little more fabulous, and positively delicious.
Orecchiette Cacio E Pepe
Prepares 4 servings
- 4 cups diced, peeled butternut squash
- 1 yellow onion, halved and thinly sliced
- 1/4 cup extra virgin olive oil
- 10 to 12 ounces dried orecchiette pasta
- 2 tablespoons unsalted butter
- 1 teaspoon freshly cracked black pepper
- 2 cups torn or chopped kale in (1-inch pieces)
- 3/4 cup grated pecorino romano cheese, plus additional for serving
- 3 ounces burrata, roughly chopped
Related: Pat LaFrieda's Recipe For Pork Meatballs With Toasted Pignoli
- Heat the oven to 425°F. Put the butternut squash and onion on a rimmed baking sheet and toss with 2 tablespoons of the olive oil and 2 teaspoons salt. Roast until tender and lightly browned, about 40 minutes, stirring once halfway through.
- Bring a large pot of salted water to a boil; add 1 to 2 tablespoons salt and the orecchiette; cook al dente.
- While the pasta is cooking, place a large sauté pan over medium heat; when the pan is hot, add the pepper and toast until fragrant, about 1 minute. Add the butter, the remaining 2 tablespoons olive oil, and the kale. Stir together until the butter melts, then remove from the heat.
- Drain the pasta, reserving 3/4 cup of the cooking water. Put the sauté pan over medium heat again. Add the pasta to the pan along with the roasted butternut squash, onion, and the pecorino; toss it all together. Add some of the reserved water, a few tablespoons at a time, until the cheese melts into a creamy sauce; you might not use it all.
- Remove from heat and stir in the burrata. Serve with additional cheese on the side.
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