Cheese & Pepper Pasta (Cacio e Pepe)
The Italian translates into basically cheese and pepper pasta, since I am not teaching Italian, I will go with cheese and pepper pasta. For the Italians viewing this, no, it is not correct, nor is the cheese used but it sounds tasty so it is on my to cook list.
Ingredients
- 250 grams dry spaghetti
- 1/4 cup butter, this is 1/4 standard block
- 1 teaspoon cracked black pepper
- 3/4 cup Parmesan cheese, grated
- 1/2 cup pasta water, used to cook the spaghetti
- fresh parsley, finely chopped, for garnish
- Parmesan cheese, for garnish
- black pepper, for garnish
Instructions
- Heat a pot of salted water to a boil and cook the pasta until just tender, drain and set aside. Reserve 1/2 cup of pasta water.
- Heat a large non stick pan and melt the butter, then add the black pepper and whisk that into the butter.
- Add the pasta and mix well with the butter and pepper. Then add the cheese and toss well to mix that in. Mix in the pasta water.
- Serve, garnish with Parmesan cheese, fresh parsley, and black pepper if desired.
Notes
I will price this when I get the cheese next time in the city, for now I will say fair priced.
Adapted from an internet recipe.
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