Cacio e pepe is literally Italian for cheese and pepper. This is a very simple yet effective show stopper of a dish that takes only 4 ingredients to make. This pasta dish will impress whom ever you cook it for. It is so moreish that you can even eat the bowl. That is, of course, if you like pasta and parmigiano if you don’t, butter some toast and sit back and think about what your missing out on.
100g parmigiano reggiano grated
1 pack of spaghetti
50g unsalted butter
2 tsp ground black pepper
Boil a large pot of water. Add spaghetti and cook it al-dente. In a deep frying pan add a ladle or one cup of the pasta water. Bring it to a simmer and add the butter. Stir in 1 tsp of the black pepper. Add 1 portion of the cooked pasta into the sauce and mix it all together. Sprinkle 1 tbsp of the grated cheese on the pasta and stir. Set the cooked pasta aside and keep warm. Now in a clean dry non-stick frying pan add in the remaining cheese. Spread it evenly over the pan. Let it melt over a medium heat. While the cheese is still warm gently place it over an up turned bowl and mold it around the bowl. Allow this to gently set in a cool place. You can now use this cheese bowl to serve your cooked pasta in. Edible delph is what it’s all about because it saves on the wash up.