Make this cacio e pepe rosso, then check out London restaurant, Padella’s special cacio e pepe, along with our crab cacio e pepe, fettuccine alfredo, spaghetti carbonara and more quick pasta recipes.
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.
Nutritional Information
- Kcals 612
- Fat 24.1g
- Saturates 9.3g
- Carbs 75g
- Sugars 2.6g
- Fibre 4.8g
- Protein 21.3g
- Salt 0.5g
