Cacio e pepe. Boil your pasta in salt water, it's particularly good with homemade noodles. Use grated pecorino romano or in a bind use parmesan, olive oil, and

Cacio e pepe. Boil your pasta in salt water, it's particularly good with homemade noodles. Use grated pecorino romano or in a bind use parmesan, olive oil, and lots of cracked pepper. I put in 2-3 tablespoons of the pasta water before putting the strained but still wet and hot pasta - and then stir the crap out of all of it. The cheese oil and water emulsify into a sauce. But only if it's all hot and wet - otherwise you won't get a sauce. It helps if the bowl you're mixing it in is preheated. Seriously you stir the crap out of the pasta, as fast as you can, it seems like you'd tear your noodles especially if they're homemade. Do it anyway. It should come together in less than a minute. I grew up on Kraft Mac & Cheese. If I ever get a craving for that, I buy Annie's shells and real aged cheddar. I make it with olive oil, diced tomatos, cottage cheese and pepper. Sometimes I'll put in 505 green chiles instead of tomatoes.