This cacio e pepe recipe appeared in last month's UK Delicious magazine in a 'not for sharing' article. The recipe isn't currently on the UK website, however, I did find a version on the Delicious Australia website.
I decided to give it a try, doubling it up to serve the 2 of us, having never made it or ordered it from a restaurant before.
Well, it didn't disappoint! It's a very simple dish that is quick to cook, and with the right ingredients, it's absolutely delicious. Spaghetti coated in a peppery creamy super cheesy sauce - yum yum yum!!
Tip
- This cacio e pepe recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 200g dried spaghetti
- 30ml extra virgin olive oil
- 1 tsp freshly ground black pepper, plus extra to serve
- 170g pecorino romano (or regular pecorino), finely grated
- 50g parmesan, finely grated
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Instructions
- Cook the pasta in a large saucepan of boiling salted water for 1 minute less than pack instructions. Drain, reserving 125ml of the cooking water.
- Heat the oil in the saucepan used to cook the pasta, for 1 minute over a medium heat, then stir in the pepper and cook for 15 seconds or until fragrant. Add half the reserved cooking water and bring to the boil, then turn the heat down to low, add the pasta into the pan and cook, stirring, for 1 to 2 minutes, until the pasta is coated.
- Sprinkle three quarters of the cheeses over the pasta, then stir for 2 to 3 minutes until the cheeses have melted and coated the pasta. Stir in the remaining cooking water, a spoonful at a time, to create a creamy sauce. Serve the pasta sprinkled with the remaining cheese and an extra grinding of black pepper.
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Cacio e Pepe
Ingredients
- 200g dried spaghetti
- 30ml extra virgin olive oil
- 1 tsp freshly ground black pepper plus extra to serve
- 170g pecorino romano or regular pecorino, finely grated
- 50g parmesan finely grated
Instructions
- Cook the pasta in a large saucepan of boiling salted water for 1 minute less than pack instructions. Drain, reserving 125ml of the cooking water.
- Heat the oil in the saucepan used to cook the pasta, for 1 minute over a medium heat, then stir in the pepper and cook for 15 seconds or until fragrant. Add half the reserved cooking water and bring to the boil, then turn the heat down to low, add the pasta into the pan and cook, stirring, for 1 to 2 minutes, until the pasta is coated.
- Sprinkle three quarters of the cheeses over the pasta, then stir for 2 to 3 minutes until the cheeses have melted and coated the pasta. Stir in the remaining cooking water, a spoonful at a time, to create a creamy sauce. Serve the pasta sprinkled with the remaining cheese and an extra grinding of black pepper.
Notes
- This cacio e pepe recipe is easily adapted if you’re cooking for less or more people.
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