Pasta Cacio e Pepe

Posted in Dinner, Food, Food photography, Italian, Italian food, Photography

Another pasta dish from the book Culinaria Italy. This dish is from Campania; which is in Naples. Pasta is 1 of 2 staples of Campanian cuisine, the other is pizza.

I’ve seen lots of recipes for cacio e pepe and they all cook it differently but I thought I would do it the original Italian way! This is how I made it.

The ingredients are simple: spaghetti, black pepper, parmesan and grano padano.
Boil your spaghetti in salted water until al dente
Put some spaghetti water aside, this is needed for later.
Whilst the spaghetti is cooking grate both your cheeses. I grated them together
Once your spaghetti is cooked drain it and put it in a bowl. Then put in the pepper and the cheeses. The cooked spaghetti should melt the cheese but if it’s dry add some of the pasta water and mix. This is to your taste but don’t make it too watery!
Buon apettito! I added extra pepper at the end as I do like my pepper!

This is the first time I cooked this pasta dish, obviously as it’s Italian food it’s oh so simple!

I was tasting the cheese before I put it in my pasta and they were totally different. The Gran Padano was nice and creamy and the parmesan was a little salty and more crumbly.

With the 2 cheeses it was creamy and you can taste both of them in there. I love the peppery kick in this dish and you do have the texture of the pepper when you eat it.

This is a quick end of the week meal or even a mid week meal. You should try it out! Enjoy!

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Published by chansuiling

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