Cacio e Pepe with a Twist

Ingredients

• 250g (8.8oz) spaghetti 250g (8.8oz) spaghetti
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons chopped parsley 2 tablespoons chopped parsley
• Salt, to taste Salt, to taste
• Olive oil, for garnish Olive oil, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2. 2.
   In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. 3.
   Add the cooked spaghetti to the pan with the garlic and toss to coat.
4. 4.
   Gradually add the grated Parmesan cheese, stirring continuously until melted and creamy. If the sauce is too thick, add some of the reserved pasta water to thin it out.
5. 5.
   Sprinkle in the freshly ground black pepper and chopped parsley, and toss to combine.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Cacio e Pepe in individual bowls, drizzling each portion with a little olive oil and garnishing with additional Parmesan cheese.

Treat your ingredients with care...

• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.
• Black pepper — Grind the black pepper just before adding it to the dish to preserve its aromatic qualities.
• Spaghetti — Cook the spaghetti until al dente to ensure it holds up well in the creamy sauce.

Tips & Tricks

• For a creamier sauce, add a splash of heavy cream or butter to the pan before adding the Parmesan cheese.
• Experiment with different types of pasta, such as fettuccine or linguine, for a variation in texture.
• Adjust the amount of black pepper to suit your taste preferences.
• To make it extra indulgent, top each serving with a poached egg.

Serving advice

Serve the Cacio e Pepe immediately while it's still hot to fully enjoy the creamy texture of the sauce. Pair it with a fresh green salad or garlic bread for a complete meal.

Presentation advice

Garnish each plate with a sprinkle of chopped parsley and a drizzle of olive oil. Serve the pasta in individual bowls to showcase its creamy appearance.