Butter, cheese, pasta and pepper? Primo. Cacio e pepe (or ‘cheese and pepper’), is a traditional Roman pasta dish – but you needn’t travel to Rome to try it. With only a handful of ingredients, this simple yet flavourful meal comes together in 15 minutes or fewer at home. Just don’t forget to reserve the all-important pasta water.
Ingredients
- 375g dried tubular spaghetti
- 75g butter, chopped
- 3 garlic cloves, crushed
- 3 tsp coarsely ground black pepper (see note)
- 1 cup finely grated parmesan
- 1/2 cup finely grated pecorino
- 1/4 cup chives, chopped, to serve (optional)
Description
Step 1
Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain pasta, reserving 1 cup cooking liquid.
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Step 2
Melt butter in a large frying pan over medium-high heat. Add garlic and pepper. Cook, stirring, for 1 minute or until fragrant. Stir in reserved pasta water. Add parmesan and pecorino. Whisk to form a thin sauce. Add pasta. Toss to coat. Sprinkle with chives.
