Spaghetti Cacio e Pepe – Sandy Style!
The best food I’ve ever tasted in my life is uncomplicated and simply using the most freshest ingredients. This pasta is so insanely simple – yet addictively delicious .
This is why you must try and eat what the locals do …this simple recipe will give you the most exquisite depth of flavour! I tried this several different ways and this version just bought back memories of that special day in Rome!
Serves 4 very hungry people
- ¾ packet of spaghetti
- ½ cup of butter
- ¼ cup of extra virgin olive oil
- 1 teaspoon of freshly ground/cracked black pepper (this is the Holy Grail of this dish – please please do not use any cheap powdery versions!)
- ¾ cup parmigiano cheese, plus some extra to serve grated over the finished dish
- ¾ cup Pecorino cheese
- ½ tsp salt
- Boil the spaghetti until al dente. Very important – remove 1 cup of the boiling liquid (pasta water). Discard the rest of the liquid.
- Drain the spaghetti under cold water and set aside.
- In a large wide pan, heat the butter and the oil gently, add the salt and black pepper and let this reach a gentle sizzle.
- Immediately toss in and stir around the spaghetti.
- Add ¾ cup of the pasta water. Stir around and add both cheeses.
- Stir over this gentle heat until the cheese has melted through. Check for seasoning and serve piping hot with even more grated Parmigiano on the side…
Recipe from Taste Safari · tastesafari.co.ke