Total time required: 15 minutes
Makes 2 servings
Ever since my trips to Rome and Venice earlier this year I’ve been truly obsessed with cacio e pepe pasta. It’s so simple with 3 main ingredients, cheese, butter and pepper (what’s not to like?!). So I decided to whip up a batch at home. It was so quick and easy – the ultimate lazy pasta recipe.
The dish has been recently popularised in London, through the newest pasta bar, Padella. But there are a number of other places in London where you can find this amazing dish! My favourite being Cicchetti…just look at that cheese!!
Cacio e pepe – Cicchetti, Piccadilly
Cecconi’s in Mayfair also serve a great version, although slightly cheesier than Cicchetti’s.
Cacio e pepe – Cecconi’s, Mayfair
Ingredients:
- 1 tablespoon salt
- 350g good quality spaghetti (I used De Cecco, which is also popular in Italy)
- 170g grated pecorino cheese
- 3 tablespoons freshly crushed black pepper
- 50g unsalted butter
- 30g grated parmesan cheese
Method:
- Add the salt to your saucepan of boiling water and boil the spaghetti as per the instructions on the packet (usually around 10 minutes)
- Drain the spaghetti into a colander but hold back a cup of the pasta water.
- Place the spaghetti back into the saucepan and add the cup of pasta water and heat on a low heat.
- Add the pecorino cheese, butter and black pepper to the pan and stir until melted.
- Serve, and add the grated parmesan on top if you wish.
