We’re All Lotus Flowers & Simple Cacio e Pepe [RECIPE]
Good Afternoon Friends!
I hope you all are doing well. I was watching a TED talk this morning, given by Buddhist nun Emma Slade, when she spoke about lotus flowers. A lotus flower begins planted in the mud. It must grow in the filth and snake its way upward, reaching for the sunlight until it finally breaks through the water. Emma Slade was speaking of her own journey towards awakening and finding her path towards becoming a nun. But I’d like to think that the analogy of the lotus flower can apply to us all.
Life is messy. Chaotic. Discombobulated and at times, completely unorganized. It is colorful, vibrant, and ever-changing. This is the beauty of life. The gift that is given to us all. We move through each passing day, experiencing the good and the bad. My daughter asked me recently why bad things happen to good people. “If people are good, shouldn’t they only have good things come back to them?” she said. I smiled. “If life were only good” I countered, “then how could we fully appreciate it? We must experience the bad to fully feel grateful for the good in our lives”. I don’t think she liked that answer (hehe!) but the point still stands. We are all like lotus flowers finding our way in life. Whether you have millions of dollars or only a penny in your pocket, we are all connected in this great circle of life. We snake our way, reaching ever upward towards a better life, a happy moment, a goal, etc. to feel the burst of warmth and sunshine upon our face.
Savor the moments of warmth. Cherish the good and the bad, for they are all lessons. So, too, did I cherish the moment that I tasted last night’s dinner. I’m at a point right now where rest is my focus. I cannot cook anything too elaborate, so this pasta dish was right up my alley. I once heard cacio e pepe described as a “lighter version of mac and cheese”. I like that. It is light, comforting, and so simple to make. It’s flavorful, and you can always add more black pepper to spice it up, or go heavier with the garlic if you’re into garlic on everything (like me!). Do what works best for you. And if you’re really trying to slow down… serve this on paper plates like I did. 😉 I hope you all enjoy this recipe, and as always, keep on cooking! ❤
Cacio e Pepe
- 1 lb. spaghetti (I used angel hair pasta)
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons black pepper
- 1 and 3/4 cup grated Pecorino Romano Cheese
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
- Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.