The Boy’s Cacio e Pepe

Recipes

Ingredients |

200g spaghetti

25g unsalted butter

2 tsp whole black peppercorns, ground or 1 tsp freshly ground black pepper

50g Parmesan, finely grated

Method |

  1. Cook the pasta for two minutes less than the pack instructions state, in salted boiling water
  2. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes
  3. Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the saved water into the frying pan with the butter and pepper. Toss briefly, then scatter over the Parmesan evenly, but don’t stir
  4. Wait for the cheese to melt for 30 seconds, then once melted, toss everything and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce.
  5. Add a splash more saved water if required, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper

Serves 2.

Published by Ruth

Life in West London; married to The Brainy One; mum to The Boy Child. This is where I share most aspects of my everyday life. I hope you'll stay awhile.

Published

6 thoughts on “The Boy’s Cacio e Pepe”

  1. The most simple of ingredients can be made so tasty and Italian recipes are the perfect example of ‘less is more’. This sounds delicious, TB is becoming quite the chef!

    Liked by 1 person

    Reply

  2. Once again confirming in the right measures, simple means delicious. I believe Stanley Tucci will be switching from Find Italy to who knew in the heart of London!

    Liked by 1 person

    Reply

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