We will start the year with one of the most classical dishes in Italy - something every italian learns to cook before moving away from home, a dish you will always be able to cook - it is true italian fast food.
Yes - we are talking about the one and only CACIO E PEPPE.......
These simple dishes really calls for good ingredients - so go for a good not too strong cheese - we like to mix both parmesan and pecorino - but this is just our way, always use fresh whole pepper corns and smash them in a pestle and mortar - the fragrance and taste is so much better, and finally go for a good quality dried pasta.
We lightly toast the pepper in a little butter before adding the pasta - it really brings out the flavor of the pepper and make sure to keep a cup of the pasta cooking water to emulsify the sauce - the starch from the pasta - will help bind the cheese to the pasta.
Well this is not healthy food - but great when you come home to an empty fridge......we always add a large leafy salad, crusty bread and a good glass of fruity red.....to complete the meal....
250 g dried medium sized spaghetti
1/2 tsp whole black pepper corns
30 g butter
40 g parmesan, grated
40 g pecorino romano, grated
Bring a large pot of salted water to the boil. Add the pasta and cook according to the instructions on the packet.
Mean while - crush your pepper corns in a pestle and mortar - if you haven't got one - use a small plastic bag and a rolling pin - you want them coarsely crushed.
Melt the butter in a large pan and lightly toast the pepper - save a little pepper for serving - the butter shouldn't really brown. Just before the pasta is done, take a cup of the cooking water.
Once your pasta is cooked, drain and add to the pan with the butter and pepper, put the heat on high and sprinkle the 2 cheese over - and now it is time to shake the pan - Keep shaking the pan, while you stir with a spoon, while adding some of the cooking water until your cheese is melted and coats the pasta like a sauce. Serve right away and sprinkle the reserved pepper on top....
This dish cooks in more or less the time it takes to cook the pasta - the most difficult thing is to clean the pan afterwards - that cheese really like to stick to the pan.......
ENJOY..........