Cacio e Pepe con Lurpak®
10 mins cooking time
Some dishes are surprisingly simple yet wonderful. And nothing proves that quite like Cacio e Pepe. With this classic Italian recipe, you transform four staple ingredients – al dente pasta, cheese, black pepper and a little Lurpak® – into a taste symphony. So, grab your apron and cook up this delicious and creamy lunch or dinner in minutes.
Cacio e Pepe con Lurpak®
Some dishes are surprisingly simple yet wonderful. And nothing proves that quite like Cacio e Pepe. With this classic Italian recipe, you transform four staple ingredients – al dente pasta, cheese, black pepper and a little Lurpak® – into a taste symphony. So, grab your apron and cook up this delicious and creamy lunch or dinner in minutes.
Some dishes are surprisingly simple yet wonderful. And nothing proves that quite like Cacio e Pepe. With this classic Italian recipe, you transform four staple ingredients – al dente pasta, cheese, black pepper and a little Lurpak® – into a taste symphony. So, grab your apron and cook up this delicious and creamy lunch or dinner in minutes.
Method
1
Add the pasta to salted boiling water and cook for 2 minutes less than the pasta’s recommended cooking time.
2
While the pasta boils, take a medium frying pan and melt the cheese over a low heat. Add the ground black pepper and cook for a few minutes.
3
Now drain the pasta, making sure to keep 400ml of the pasta water.
4
Pour the pasta and 200ml of the pasta water over the butter and pepper in the medium frying pan.
5
Briefly toss everything, making sure the pasta is well coated, then evenly sprinkle on the Pecorino, without stirring, and wait for the cheese to melt, which should take about 30 seconds. Once the cheese is melted, toss everything again, and stir together.
TIP
Waiting until the cheese is melted prevents it from clumping or going stringy and makes for a perfectly smooth and shiny sauce.
6
If the sauce is too thick at this point, add a splash of pasta water to the pan. Stir together until pasta is coated.
7
Serve immediately with a final sprinkle of ground black pepper.
