Simple and classic Linguine Cacio e Pepe
Creamy, spicy pasta, made using just five ingredients.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 -6
- 4 tbsp olive oil
- 2-3 tsp coarsely ground black pepper
- 500 g dried linguine
- a pinch of sea salt
- 160 g Pecorino cheese finely grated
Put the pasta on to cook in plenty of salted, boiling water. It's only going to need about 7-8 minutes. You want it very firmly al dente, almost chalky, not soft and slimy.
Warm half the oil in a pan over a medium heat, then add the pepper (if you like a milder heat, just use 2 tsp) and heat through for a couple of minutes until you can smell the aroma releasing.
When the pasta is ready, lift it out of the water and into the pan with the oil and pepper. Grab a cup of the pasta water and add that to the pan too, then sprinkle in the cheese and the remaining oil and stir until everything has melted together.
If it seems a little thick or dry, add a little more of the pasta water and stir through but remember that Italian sauces should coat rather than drown the pasta.
Serve immediately, with extra salt and pepper if desired.
This is such a delicious, quick dish to enjoy and makes a great change from the not-so-Italian spaghetti bolognese.