Cacio e Pepe is apparently one of the basic pasta dishes taught to Italian young adults should they dare to leave home.
Serves 2
200g spaghetti
25g butter
2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
50g pecorino or parmesan, finely grated
Boil the pasta according to the instructions on the packet for al dente pasta.
While the pasta is cooking melt the butter in small pan, then add the ground black pepper and gently sizzle in the hot butter for a few minutes.
When the pasta is cooked, drain it, reserving a mug of hot water. Return the pasta to the pan with the melted butter and half a mug of the reserved water. Toss the pasta in the buttery water then evenly sprinkle over parmesan and toss again quickly to stop the cheese clumping. Add a little more reserved water if required to loosen the sauce and coat the pasta. Serve immediately.
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