cacio e pepe Pappardelle W/crispy meatballs & FRESH Sage.
I highly recommend not going more than a week without pasta. This dish is creamy, peppery, and full of texture.makes 3-4 servings
- ingredients -
1 lb. ground sirloin beef*
1/4 C. almond meal (you can substitute for breadcrumbs)
1 egg
2 tsp. dried oregano
2 tsp. dried thyme
1 tsp. dried basil
salt & pepper
2 T. olive oil
8 oz. pappardelle pasta
1/2 C. cacio e pepe*
2 T. salted butter
aged pecorino Romano cheese
1/2 tsp. fresh ground pepper
fresh sage to garnish
shaved parmesan, Romano, and/or asiago to garnish
- method -
Place a medium sized pot of water over medium/high heat - throw in a pinch of salt and a splash of olive oil.
While waiting for the water to come to a boil, in a small bowl add the ground sirloin, almond meal, egg and seasonings together, mixing well.
Place a large skillet over medium/high heat. After a few seconds pour olive oil in to heat.
While the oil heats, begin rolling sirloin mixture into small 1-2 inch balls, placing them in the skillet as you work.
When the water comes to a boil, cook the pasta 6-7 minutes (or as instructed on packaging).
Cook meatballs until brown and crispy. Remove cooked meatballs from the skillet and set aside.
Drain your pasta and return back to the skillet used to cook the meatballs on very low heat. Add the cacio e pepe and toss until coated.
Serve pasta over fresh greens and top with meatballs, shaved cheese(s), and chiffonade sage.
buon appetito!
- baker’s note -
We really enjoy Butcher Box's ground sirloin. It's a staple in our freezer.Cacio e pepe literally just means cheese and pepper and is traditionally spaghetti. You can either create it on your own by adding 2 T. of salted butter, aged pecorino Romano cheese, and pepper to cooked and hot pasta or use a store bought jar.If you go with store bought, I highly recommend Trader Joe's (linked here.)
recipe by : sara kathrynarise bakehouse