Cacio e Pepe Spaghetti Squash (served in Parmesan Crisp Bowls
This dish is Italian comfort food made from the simplest of ingredients. It's cheesy with a nice peppery finish. The parmesan crisp bowl is like dessert!
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash
- 1 Tablespoon olive oil
- salt & pepper
For the Parmesan Crisp Bowls
- 1 cup parmesan cheese finely shredded
For the Cacio e Pepe
- 2 Tablespoons butter
- 1 teaspoon freshly cracked black pepper
- 3-4 cups cooked spaghetti squash see above
- 1/2 cup Pecorino Romano cheese grated
- 2 Tablespoons heavy cream
- salt to taste
- 2 Tablespoons Pecorino Romano for garnish
Instructions
For the Spaghetti Squash
- Preheat oven to 400° F.
- Cut squash in half and remove seeds. Coat cut side of each half with olive oil and sprinkle with salt & pepper. Place halves cut side down on a baking sheet. Bake for 45 minutes or until a fork pierces skin easily.
- Using two forks, scrape squash to loosen strands. Remove squash to a bowl and reserve.
For the Parmesan Crisp Bowls
- Line a baking sheet with parchment paper. Make 2 6"-7" diameter circles with the parmesan cheese. Bake for 5-7 minutes until lightly golden.
- Remove from oven and allow to cool for 1 minute. Using a spatula, lift cheese circles and place over inverted bowls. Allow to cool.
For Cacio e Pepe
- Melt butter in skillet over medium heat. Add pepper and toast for 1 minute. Add in cooked spaghetti squash and stir to coat with butter. Reduce heat to low and add Pecorino Romano cheese and stir well. Swirl in a little cream and mix well. Season with salt to taste.
- Transfer to parmesan crisp bowls. Garnish with a sprinkle of Pecorino Romano.