Spaghetti Caccio e Pepe
Italy inspired spaghetti caccio e pepe featuring dry spaghetti (see note 1). A world classic for one.
Ingredients
- 3 - 5 tbspn olive oil
- 1 tspn black pepper
- 100 gm dry spaghetti (see note 1)
- 30 gm parmesan (see note 2)
Method
- 1
Grate the parmesan with a 'microplane' for finely grated cheese.
- 2
Heat the oil in a suitable pan ( toasting pan ) and toast the black pepper over a medium heat for , then turn off the heat.
- 3
After the pepper has been toasted start to boil the pasta in salted water, stirring regularly, for .
- 4
Use a bowl ( see note 3 ) ( tossing bowl ) large enough to allow easy tossing of the pasta and add about 2 tbspn of olive oil and set aside.
- 5
After the pasta has been boiling for remove about 70 ml of pasta water and add it to the oil/pepper pan ( toasting pan ).
- 6
Tip a little of the pepper/oil/pasta water from the toasting pan into the tossing bowl with its oil.
- 7
When the pasta is cooked, reserve some of the pasta water in case it is needed later (unlikely), then drain and add the pasta to the tossing bowl .
- 8
Add the rest of the pepper water from the roasting pan to the tossing bowl and stir/toss the pasta well (2 forks are good) to allow the pasta to absorb some of the liquid.
- 9
Add half of the parmesan to the tossing bowl and stir/toss well until the parmesan turns creamy and coats the pasta.
- 10
Add the rest of the parmesan and continue stirring/tossing until the sauce thickens and becomes even more creamy - although unlikely, some reserved pasta water can be added if needed.
- 11
Serve with a grating of parmesan.
Notes
- Serve with a grating of parmesan.