After seeing some beautiful pictures of Cacio e Pepe on Pinterest and having it in a restaurant, I decided to give it a go and I was really pleased with how it turned out.
Cacio e Pepe literally means “cheese and pepper” in latin and it’s original roots can be found in Rome, Italy. The pepper is the magic ingredient, and I don’t think it would work as well with ground pepper but you can buy pepper grinders fairly cheaply from a local supermarket.
Its so simple to make, so it’s a perfect supper dish for a cosy evening in. A crisp glass of white wine would go perfectly with this dish, to cut through the richness of the cheesy goodness.
Cacio e Pepe – the recipe:
150g dried spaghetti
75g grated parmesan cheese
Black pepper (preferably freshly grated)
- Boil a frying pan of water so that the spaghetti is covered and cook for five minutes
- Set aside roughly 200ml of the pasta water and drain the pasta
- Add the cheese and lots of black pepper to the pan and slowly add the pasta water a little bit at a time
- Mix well to create a sauce consistency
- Add the pasta to the sauce and make sure it’s all covered
- Serve with lots of black pepper on top
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