CACIO E PEPE
Do you love carbonara? Or maybe a creamy pasta? Then I promise you, you’re going to love cacio e pepe!
This is such an easy recipe and is perfect for busy evenings when you’re short on time and need some comfort food.
Top tip- Be sure to reserve the pasta water when you’re draining it so that you can use it to loosen up the sauce if you need. This will work far better than plain water.
INGREDIENTS
250g dried malfada corta (or another textured pasta)
100g pecorino cheese, finely grated
Lots of ground black pepper (to taste)
A pinch of salt
METHOD
Boil the pasta according to the instructions until al dente (around 8-10 minutes for dried malfada corta).
When the pasta is nearly ready, take some of the pasta water and add it to the pecorino cheese, little by little, whisking it into a thick sauce.
Season the pecorino sauce with lots of black pepper!
Drain the pasta of excess water (but you want to keep it quite wet).
Put the pasta back into the saucepan and add the pecorino sauce, stirring it through the pasta until evenly combined.
Serve straight away while it’s hot, seasoning with a little more black pepper if needed.