Cacio e pepe

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Ingredients

200 g black squid ink pasta
200 g spaghetti
100 g butter, cubed
2½ t freshly ground black pepper
275 g pecorino,finely grated
1 red chilli, finely chopped
5 T Italian parsley, finely chopped
baby spinach, wilted, for serving
lemon juice, for serving

Cooking Instructions

Cook the pasta in salted, boiling water in two separate pans until al dente. Drain, reserving 1½ cups cooking water.

Melt 4 T butter in a large pan, add the pepper and cook for 1 minute, swirling the pan.

Add half the cooking water to the pan and bring to a simmer. Add the pasta and remaining butter.

Add the cheese, chilli and parsley and toss the pasta using tongs until the cheese melts. Add more water if it seems a little dry.

Serve immediately with wilted baby spinach cooked in olive oil and a squeeze of lemon juice.

Cook's note: Cacio e pepe means cheese and pepper. Think of it as a faster, silkier mac ’n cheese.
Use a fine Microplane or thefiner side of a grater to grate the cheese so that it melts easier for a creamier sauce. When wilting spinach, use a wide pan so that the spinach has enough room to cook.

Browse more Italian recipes here.