Cacio e Pepe literally means ‘cheese and pepper’ and is a Roman pasta dish that is super quick to prepare. Kind of like a super simple mac and cheese but made from the most incredible traditional hand rolled pasta, this recipe is a twist on the authentic dish that we think the whole family will enjoy.
I N G R E D I E N T S
1 x garlic clove, finely sliced or chopped
2 tsp dried oregano or marjoram, we use oregano
50g parmesan grated
1/2 x lemon – juice squeezed
A glug of excellent quality olive oil
Salt & pepper to taste
M E T H O D
Fill a pan with boiling water and put on a medium to high heat, season water with salt and add Pici pasta. Set timer as per instructions.
In a separate pan, add a good glug of olive oil, the crushed garlic, oregano, lemon and salt and pepper. Before the garlic browns remove from the heat.
Once the pasta is cooked through, drain and pour back into the pan with the olive oil and garlic. Give it a good mix, then add 3/4 of the parmesan on top but DO NOT stir. If you stir the parmesan it become claggy so you have to leave it for 2 minutes. Then stir gently and divide between two bowls. Add the remaining parmesan to the top and season with salt and pepper as required.
Images: Humphrey Munson.