Cacio e pepe rosso

Name: Cacio e pepe rosso
Total time: 15 min
Yield: serves 2
Ingredients: spaghetti 200g; olive oil 2 tbsp; butter a large knob; garlic 1 clove, squashed; pink peppercorns 2 tsp, crushed with a pestle and mortar; grana padano (or veggie alternative) 50g, finely grated

15 minutes
serves 2
Easy

Check out this super easy vegetarian cacio e pepe rosso dish. We’ve used pink peppercorns rather than black peppercorns to add a bit of colour to this simple but delicious pasta recipe

October 30, 2017 at 5:00 pm

Ingredients

spaghetti 200g
olive oil 2 tbsp
butter a large knob
garlic 1 clove, squashed
pink peppercorns 2 tsp, crushed with a pestle and mortar
grana padano (or veggie alternative) 50g, finely grated

Method

Step 1

Cook the spaghetti in lots of boiling salted water until just tender. Drain, saving a cup of the cooking water.
Step 2

Put the olive oil and the butter in a wide shallow pan. Add the garlic and pepper, then heat until melted. Cook for a couple of minutes, then scoop out the garlic.
Step 3

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 should come together to make a creamy sauce that coats the pasta – add a splash more water if it gets too thick. Serve in warm bowls with an extra sprinkle of pink pepper.