Cacio y Pepe (Pasta with Cheese and Pepper)

This dish is a simplified, Italian version of macaroni and cheese, using parmesan cheese as a central ingredient. To make it healthier, we will be cooking the pasta in milk (technically non-dairy milk in this case, but you can apply this technique with skim dairy milk too), which forms a thick and tasty cream sauce when it interacts with the starch of the pasta. This method can be customized for American style macaroni and cheese, pasta primavera, or even a carbonara or fettuccine alfredo type of dish.

 Basic Recipe for Cooking Pasta in Milk:
-1 part pasta
-1 part milk of choice
-1 T oil of choice
-½ part cheese (this can be omitted if desired)

For the Cacio e Pepe dish (in addition to the ingredients above) you will need:
-½ part parmesan cheese (this can be switched out for your personal favorite type of cheese)
-pinch of salt
-black pepper (to taste)

Using one cup of pasta, one cup of milk and a half cup of cheese will make about 2-3 servings.

For this dish, heat a large pan over medium heat and add the tablespoon of oil. Next, add the pasta and milk of choice, and stir frequently to prevent sticking. Once the milk mixture begins to boil, reduce the heat to low until the volume of the sauce has reduced significantly. When the liquid has reduced, feel free to sample a noodle to see if the pasta is fully cooked through. If not, add additional milk of choice or water. Once you are happy with the consistency of the pasta, add the cheese and any other toppings (such as broccoli florets or roasted tomatoes) and mix to combine.

Note: If the dish you desire is less creamy, cook the pasta in a mixture of milk and water.