CACIO E PEPE
Serves 2, Ready in 15 Minutes
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
Knob of butter
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).
Melt the butter in a frying pan and add the pecorino. Mix together and allow the cheese to melt a little.
Add the pinch of salt to the sauce and lots of black pepper!
Drain the pasta, reserving the pasta water in case you need it later and add the pasta straight to the sauce in the frying pan, taking it off the heat.
Mix to coat the pasta with the sauce, adding a little pasta water to loosen the sauce if needed.
When the pasta is fully coated and the sauce is smooth, serve straight away.