Spaghetti Cacio e Pepe
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Ingredients
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400g Spaghetti
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Organic extra virgin olive oil
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1-2 teaspoons Fresh Pepper
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1 tablespoon butter
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1-2 cups starchy water (leftover from cooking the pasta)
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175g Parmigiano Reggiano
Directions
Cook the spaghetti until just until it is barely tender. Drain, remembering to save some of the water.
Crush the peppercorns in a mortar. Don’t allow them to turn to powder - they must maintain a bit of a bite to them.
Toast the crushed peppercorns for a few minutes in a large hot pan. Shake it constantly so that the pepper does not burn.
Add olive oil and a good dollop of butter to the pan. Let the butter melt and boil up a bit, without letting it brown.
Add ½ cup of the boiling water and grated Parmigiano Reggiano. Stir until the cheese melts and the mixture becomes a creamy cheese sauce.
Add the cooked spaghetti to the pan and let the sauce pool around the spaghetti. You may need to add a bit more cooking water to loosen up the sauce.
Serve with extra freshly ground pepper and plenty of grated Parmesan cheese on top.
