Cacio e pepe

AuthorAlex Dome

“The better quality spaghetti that you use for this recipe, the better the final result will be; if you like to make your own pasta then do,” Alex says. “For our supper club, we used freshly made pasta alla chitarra, typical of Abruzzo. Chitarra literally means the guitar, and refers to the pasta cutter that we use. My Italian co-chef at Petersham Nurseries, Ambra Papa, introduced me to this type of pasta. I love the way that the square edges hold the sauce, keeping it light and silky.”

Yields2 Servings
 200g spaghetti
 20g butter
 2 tsp freshly cracked black pepper
 75g Parmesan, grated as finely as possible and at room temperature, plus extra for serving
1

Bring a large pan of salted water to the boil. Cook the pasta as per the cooking instructions on the packet. If using dried pasta this will normally take about 8 minutes.

2

Meanwhile, melt the butter in a large frying pan over a moderate heat. Then add the freshly cracked black pepper and toast until fragrant.

3

Add a ladle full of the pasta water and turn the heat down.

4

Strain the pasta, reserving some of the water as it may be needed later. Add the drained pasta and cheese to the butter and toss thoroughly until a silky smooth sauce is achieved. The temperature at this point is critical – if the sauce is too hot it will coagulate and separate from the fat, creating a lumpy sauce. If necessary, add a little more of the pasta water and toss again.

5

Serve immediately, sprinkled with a little more grated Parmesan, and enjoy!

CategoryCuisine

Ingredients

 200g spaghetti
 20g butter
 2 tsp freshly cracked black pepper
 75g Parmesan, grated as finely as possible and at room temperature, plus extra for serving

Directions

1

Bring a large pan of salted water to the boil. Cook the pasta as per the cooking instructions on the packet. If using dried pasta this will normally take about 8 minutes.

2

Meanwhile, melt the butter in a large frying pan over a moderate heat. Then add the freshly cracked black pepper and toast until fragrant.

3

Add a ladle full of the pasta water and turn the heat down.

4

Strain the pasta, reserving some of the water as it may be needed later. Add the drained pasta and cheese to the butter and toss thoroughly until a silky smooth sauce is achieved. The temperature at this point is critical – if the sauce is too hot it will coagulate and separate from the fat, creating a lumpy sauce. If necessary, add a little more of the pasta water and toss again.

5

Serve immediately, sprinkled with a little more grated Parmesan, and enjoy!

Cacio e pepe