Chilli Cacio e Pepe Pasta
Ingredients
- 400 g spaghetti or fettuccini
- 3 tbsp butter
- 2 tbsp black pepper freshly grinded
- 1 chilli sliced – optional
- 100 g pecorino or parmesan, grated
- 100 -150 ml pasta water
- Table Salt
- 4 tbsp fresh breadcrumb toasted, optional
Method
- In a saucepan, fill with salted water and bring to the boil. Add the pasta and cook as per package instructions.
- Once nearly ready, In a second saucepan, melt over medium heat the butter and stir in the black pepper, and chilli, adding 1-2 laddle of or enough of the starchy pasta cooking water.
- Remove from the heat and whisk in the grated pecorino to create a light ‘creamy’ emulsified sauce.
- When the pasta are cooked al dente, remove from the heat.
- Drain them and toss them into the cheese and pepper mixture in the second saucepan to lightly coat them in the sauce.
- Toss to coat the pasta in the sauce and check the seasoning and
- Serve immediately and garnish with more pecorino shavings, some crispy breadcrumbs and extra serving of black pepper.
- Enjoy while hot.
