PREVIEW RECIPE FROM "PASTA SECRETS" | 2017 • Ryland, Peters & SmallCacio 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 Parmigiano.
200 g/7 oz. dried spaghetti
80 g/3/4 stick unsalted butter
2 teaspoons freshly ground black pepper or Taste #5 Umami Pepper, plus extra to serve
100 g/11/2 cups grated pecorino Romano, Parmigiano Reggiano or a mix of both
Bring a large pan of salted water to the boil, add the pasta and cook according to the instructions on the packet, but keep it slightly more al dente than you would like. Drain, but reserve the cooking water.
Put the butter and pepper in a frying pan, along with 4 tbsp of the hot pasta water. Add the hot drained pasta and sauté over a high heat for a few moments until most of the water has evaporated. Add most of the cheese and give it all one final toss to combine.
Divide the pasta between two bowls and scatter with the remaining cheese and another generous grinding of pepper.
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