Cacio e Pepe

Wed, 23 March 2022

Chef: Jack O'Keeffe

This classic Italian pasta literally translates to cheese and pepper and using not even a handful of ingredients this pasta has staple of the Roman diet long before low ingredient one pan dishes became a craze on social media sites.

 

 

Ingredients

(Serves 2)

200g Spaghetti Or Whatever Pasta You Like

100g Pecorino Romano Or Parmesan

1 Tbsp Butter

2 Tsp Black Pepper Corns

 

Method

Place a wide pan on a medium heat and add the peppercorns and dry toast until fragrant.

Pour the peppercorns in a pestle & mortar and crush them up. Sieve the pepper through a sieve discarding anything that sticks in the sieve.

Place the a pot of salted water on a high heat and bring to the simmer, onvce simmering add the spaghetti and cook to the packets instructions (7 to 8 minutes).

Once cooked remove the pasta to a bowl and reserve the pasta water.

Place the pan back on a medium heat add the butter and pepper. When the butter foams add the spaghetti followed by a splash of pasta water (100ml or less). Bring the water to the simmer and remove from the heat. Gradually add the cheese while tossing the pan, stop adding the cheese once you get a creamy consistency. Toss the pan to evenly coat. Serve up onto plates or bowls and dust with some cheese and freshly cracked black pepper.