Recipe

Linguine "Cacio e Pepe" with Shredded Squash

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Photo by PhoebeLapine

This recipe was entered in the contest for Your Best Butternut Squash
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PhoebeLapine's Notes: Cacio e pepe is one of my favorite Roman pasta preparations. It's insanely easy, and only requires that the quality of your ingredients be at an all-time high. Recently, I've begun experimenting...
Cacio e pepe is one of my favorite Roman pasta preparations. It's insanely easy, and only requires that the quality of your ingredients be at an all-time high. Recently, I've begun experimenting with some flourishes. While most additions have proven unnecessary, sweet shredded butternut squash was a perfect compliment to the sharp, salty cheese. With a little butter and cream, my everyday Cacio e Pepe has gotten a lot more decadent.

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Serves 4

2 tablespoons butter Ask a question about this ingredient

3/4 pound butternut squash, peeled, seeded, and coarsely shredded Ask a question about this ingredient

¼ cup white wine Ask a question about this ingredient

¼ cup half and half Ask a question about this ingredient

1/2 cup finely grated pecorino, divided Ask a question about this ingredient

1 pound fresh linguine Ask a question about this ingredient

1 teaspoon freshly ground black pepper Ask a question about this ingredient

In a medium non-stick skillet, melt the butter over medium-low heat. Sauté the squash, stirring occasionally, until beginning to soften, about 3-4 minutes. Add the white wine and continue to sauté until the squash has absorbed the liquid, about 2 minutes. Add the cream and cook gently for an additional few minutes, until the squash has fully softened, but is not falling apart. Fold in 1/4 cup of pecorino and remove from the heat.
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In the meantime, bring a large pot of salted water to boil. Cook the pasta until al dente—if using fresh, this will only take a few minutes, if not, follow package directions. Drain, reserving ¼ cup of the cooking liquid.
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In a large bowl, combine the squash mixture, the black pepper, and the remaining pecorino. Add the drained pasta and toss to combine, adding some of the cooking liquid as necessary to create a creamy sauce. Taste for seasoning and add salt as necessary. Garnish with additional cheese and another grind of black pepper. Serve immediately.
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5 Comments on Linguine "Cacio e Pepe" with Shredded Squash

monkeymom added about 1 year ago

Love the ease of this beautiful dish!

cheese1227 added about 1 year ago

Just made this. Very tasty, but I have got to say that the bottom of the bowl was 10 times more tasty than the top. Any suggestions on how to more evenly distribute the sauce?

PhoebeLapine added about 1 year ago

Thank you so much for trying this out! My distribution suggestion would be to perhaps add a little more of the pasta water to break up the squash and create a sauce. I totally feel your pain--fresh pasta can be a little tricky to separate and toss. You can also try flipping it around in the pot/pan!