spaghetti con cacio e pepe)

Spaghetti with parmesan and black pepper (spaghetti con cacio e pepe)

  • serves 2
  • A little effort

This has to be the simplest ever store-cupboard pasta. It helps to use a good-quality pasta – De Cecco is widely available now and is worth the extra money. You can increase the pepper if you like it quite spicy, but this amount is a good starting point.

Advertisement

Ingredients

  • spaghetti 200g
  • olive oil
  • butter
  • freshly ground black pepper 1 tsp
  • parmesan 50g, finely grated (we used Parmigiano Reggiano)

Method

  • Step 1

    Cook the spaghetti in lots of boiling salted water until just tender. drain, saving a cupful of the cooking water. Meanwhile put 2 tbsp olive oil and a large knob of butter in a wide shallow pan with the pepper, then heat until melted.

  • Step 2

    Cook for a minute then tip in the spaghetti and 2 tbsp cooking water. Stir a few times, then add the cheese and another 2 tbsp water and toss together. The water, cheese and butter comes together to make a creamy ‘sauce’, so add a splash more water if you need to. Serve with more parmesan, if you like.

Nutritional Information

  • Fat 30.6g
  • Carbs 75.8g
  • Fibre 2.9g
  • Protein 21.3g
  • Salt 0.71g
Advertisement