- Bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Cacio e Pepe. Warm the sauce and melt over low heat, turn heat off when melted.
- Drop the Kale Mafaldine into boiling salted water. The water will help unbundle the pasta. Allow to cook for about 2-2.5 minutes.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the Cacio e Pepe sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan. If the sauce seems a little tight, add a splash of water, bring to a simmer and swirl the pan one last time. Remove from heat.
- Once the pasta appears glazed and well coated, serve and enjoy. The finished product should coat the pasta well as in the photo.
- Fresh grated pecorino or parmesan.
- Swirl of tasty olive oil at the end in the pan.
- Luckily the greens are in the pasta!
Pasta: Semolina, Kale, Egg, Water, Salt
Sauce: Cacio de Roma (Sheep's Milk), Water, Milk, Cream, Olive Oil, Black Peppercorn, Salt