Cacio e Pepe is a famous dish from Rome and literally means cheese and pepper. It is traditionally made with pecorino but I sometimes like to use a mixture of pecorino and Parmesan. Then as a twist I use my Taste #5 Umami Pepper, which contains a mixture of peppercorns, spices and lemon which not only adds to the flavour but looks beautiful too.
200g (7oz) spaghetti
4 tablespoons extra virgin olive oil
2 teaspoons ground Taste #5 Umami Pepper or ordinary black pepper
100g (3.5oz) grated pecorino Romano/Parmeggiano Reggiano or a mix of both
- Boil the spaghetti until slightly more al dente than the packet states. Strain but keep the cooking water.
- Put the oil and the pepper in a frying pan, along with 4 tablespoons of the hot pasta water. Add the spaghetti and sauté for a few moments until most of the pasta water has evaporated. Add most of the cheese and give one final toss to combine. Divide the spaghetti between bowls and finish with more cheese and another generous grinding of pepper.