Cacio e pepe rosso
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 200g spaghetti
- 2 tbsp olive oil
- a large knob butter
- 1 clove garlicsquashed
- 2 tsp pink peppercornscrushed with a pestle and mortar
- 50g grana padano (or veggie alternative)finely grated
Nutrition: per serving
- kcal612
- fat24.1g
- saturates9.3g
- carbs75g
- sugars2.6g
- fibre4.8g
- protein21.3g
- salt0.5g
Method
step 1
Cook the spaghetti in lots of boiling salted water until just tender. Drain, saving a cup of the cooking water.
step 2
Put the olive oil and the butter in a wide shallow pan. Add the garlic and pepper, then heat until melted. Cook for a couple of minutes, then scoop out the garlic.
step 3
Tip in the spaghetti and 2 tbsp cooking water. Stir a few times, then add the cheese and another 2 tbsp water and toss together. The water, cheese and butter should come together to make a creamy sauce that coats the pasta – add a splash more water if it gets too thick. Serve in warm bowls with an extra sprinkle of pink pepper.
