Cacio e Pepe Spaghetti

Allan adores pasta.  I like it too, but not to the same extent that he does.  All those Italian Mamas feeding him when he played football for the Italian team spoilt him.  He could happily eat pasta with tomato sauce every night. 

I am always looking for new ways to serve pasta.  Just to keep things fresh.  This recipe is very simple and calls for freshly grated cheeses which, of course, we can’t get.  But I still wanted to try it.  Just to see what it was like and how great it would be when we finally can get the right ingredients.

Cacio e Pepe Pasta

• 3/4 pound of spaghetti
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 to 2 tablespoons freshly ground pepper (depending on how spicy you want it!)
• a bit of the pasta cooking liquid (about 1/4 to 1/2 of a ladel-full)
• 1/2 cup of freshly ground pecorino romano
• 1/2 cup freshly ground parmigiano reggiano

Boil your spaghetti until perfectly al dente (about 7 minutes).

In a separate pan, on low-medium heat, add your butter, oil and 1/2 of your pepper and allow the butter to melt, swirling the pan around to help it move a bit.

When spaghetti is done, add a bit of the cooking liquid to your melted butter/pepper/olive oil sauce and swirl the pot again. Turn heat down to low. Add your spaghetti and toss once.

Add your cheeses and the rest of the pepper and toss the spaghetti again in the pan.

Plate and top with a sprinkle more of pepper and cheese.

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