Here in the beautiful Pacific Northwest we have just ended almost two weeks of 90+ heatwaves – which merely means, it no longer feels like i’m igniting the literal fires of hell when I turn on the oven. So with a comfortable 66 degrees today I can indulge {again} in my new obsession – a riff on Cacio e Pepe.
Has anyone started Kenji Lopez-Alt’s newish book The Food Lab? It’s somewhat textbook, plenty of recipe filled, and everything necessary. I recently got lost in the book for an hour and barely cracked the first 30 pages. That’s not to say it’s overwhelming – just so much information to digest. Anyhoo…. I recently watched Kenji’s video on Serious Eats showing his technique to make Cacio e Pepe. Oh My Goodness!!!! How have I not made this before? Clearly my head has been buried somewhere. And now, i’m officially addicted after making this utterly simple, yet richly comforting pasta at least once a week over the last three weeks.
So, as I left work yesterday a co-worker said what are you making tonight? To which I responded, “probably Cacio e pepe”. I have a problem. To quiet the purists – no, this is not truly Cacio e pepe. I can’t in good conscience call it Cacio e pepe {because it really isn’t}, but stick with me. This simply is using the technique for the pasta and “sauce”.
Let’s start with making garlic confit; to which I then use the oil from the garlic confit to pour over the mushrooms before roasting; to which I add to the sliced chicken breast. Finally, it all ties together with rich pecorino and linguini. This is all flavor and comfort in a bowl and you won’t be able to get enough. 
Here is the very short video link for Kenji’s Cacio e Pepe technique. Worth watching if only to see how easy this is. Also, the note about the pasta water is key!
- 1 Large head of garlic
- 1/4-1/2 cup olive oil + 3T.
- 2 tsp. garlic powder
- 1 tsp. kosher salt, divided
- 2 cups Arugula
- 8oz. Crimini Mushrooms
- 2 Chicken boneless chicken breasts (skin optional)
- 6-8 Thyme sprigs
- 12oz. Linguini
- 1 cup Pecorino Romano, finely grated
- For the Garlic Confit: Break apart the garlic head and put them in a small sauce pan. Make a small cut in each clove to make sure they don't pop! Pour the olive oil over to cover all. Bring to a boil and cover. Turn down as low as possible and cook on simmer until soft to a fork. This should be about 10 minutes. Be careful of splattering oil!
- Preheat oven to 400. Slice the mushrooms and put in bowl with 4 thyme sprigs. When the garlic is done spoon the cloves to a small bowl for them to cool. Then pour the oil from the garlic over the mushrooms and mix gently to cover all. The mushrooms will absorb the oil so if it appears dry after mixing drizzle a bit more over all. Spread the mushrooms over a parchment lined baking sheet. Roast for 8-10 minutes, checking for doneness when they begin to appear darker.
- Season chicken breasts with salt, pepper and garlic powder. Place them in an oven safe pan or dish. I used a cast iron pan so I could brown on the stove and then move to the oven. This will also let you capture the drippings at the end. If you don't have a cast iron, brown them on the stove in a pan big enough for everything to go back into at the end. Then transfer to the oven. Don't wash the pan yet! Bake chicken until done, 20-25 minutes or 165 degrees.
- Start the pasta when there is about 10 minutes left on the chicken. Fill a pan for the pasta with just enough water to cover. While the pasta is cooking you will start to combine the other components. Take the garlic cloves out of their shell and dice. When the chicken is done slice it and put it back in the original browning pan. Add the mushrooms and garlic. Add 3 T. of olive oil along with the arugula. Turn on the stove to a low simmer to combine everything and bring the mushrooms to temperature. Cook the pasta until al dente'.
- When the pasta is done turn off ALL burners. Remove the mushroom, chicken mixture from the heat. Begin moving the pasta into the dish with the other ingredients. Pour the pecorino on top. Slowly ladle 1/4 cup at a time of pasta water and swirl pasta, cheese, and pasta water together. In total using 3/4 cup of pasta water. This will begin to thicken and become a creamy sauce just like in the video. Serve immediately.
Ohhh this looks soooo yummy!!!