Cacio e Pepe
Equipment
- Large saucepan
- Colander
- Frying pan
- Pestle and mortar
- Tongs
- Grater
Ingredients
- 250 g spaghetti
- 2 tsp black peppercorns
- 50 g Pecorino finely grated, plus extra to serve
Instructions
- Place a large saucepan of salted water over a high heat, bring to the boil and add the pasta and cook according to packet instructions, drain reserving 200ml of liquid.
- Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush using the back of a wooden spoon or bottom of a glass, remove half a teaspoon to scatter over at the end. Alternatively you can crush the peppercorns before frying in a pestle and mortar if you have one.
- Add the reserved pasta water and stir to combine. Simmer for a minute until slightly reduced.
- Add the drained pasta to this and toss to coat the pasta in the sauce, simmer for a minute or two until the pasta has absorbed most of the liquid. Remove from the heat and stir through the cheese, keeping a little back to serve.
- Serve straight away in wide bowls with the remaining black pepper and extra cheese sprinkled over the top.
Notes
Just 3 simple ingredients needed for this recipe, that creates a luscious creamy sauce.
Nutrition
Calories: 268kcal
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