Cacio e Pepe (Cheese & Pepper

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Cacio e Pepe (Cheese & Pepper Pasta)mmm

Recipe ID :1091 Posted on 07 SEP 2015

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Serves １

Cook 12min

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Cacio is cheese, pepe is pepper, a traditional recipe from the Lazio region of Italy.

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Ingredients

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Spaghetti		100g
Salt for the pasta		1-1.5% of water
Butter		1 tbsp
Olive oil		1 tbsp
Black pepper		as required
Water		2 ladles
Parmigiano reggiano		as required

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Method

Cook

12min

Start cooking the pasta first because the sauce only takes 3 minutes.

Put the butter, olive oil, water and black pepper in a frying pan on high heat.

Allow the sauce to reduce then add some pasta water to make a good runny sauce.

When the pasta is cooked, drain and add to Step 3.

Sprinkle over a handful of grated cheese on top. Add some more pasta water if necessary to make a plentiful sauce.

You should have a sauce that looks like this. Transfer to a serving dish and sprinkle over generously again with more cheese.

Tips & Note

●In Italy, pecorino romano cheese is often used but parmigiano reggiano is fine.
●Use butter instead of garlic to give a quicker flavour to the dish.
●Put only 1 tbsp butter, as it will taste too buttery otherwise.

Category

Italy

Related pasta spaghetti Tobuchan カッチョエぺぺスパゲッティスパゲティバターパルミジャーノレッジャーノ

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