Cacio e Pepe
Chef and restaurateur David Fischer, known for his skills in Italian cuisine, has shared his recipe for cacio e pepe from his book 'Pastaens Italien' with us. And we are quick to share it here, as it is the most delicious, simple pasta dish!
At his restaurant Hos Fischer in Østerbro, David Fischer uses our black Ceylon pepper in his dishes. So want a taste like Fischer's? Then try a cacio e pepe with parmesan, pecorino romano and lots of black Kandy Spices pepper :)
INGREDIENTS
4th person
500 g dried linguine
Salt
Sauce
250g butter
1 tablespoon crushed black pepper
160 g pecorino romano
140g parmesan cheese
Possibly pepper
HOW TO DO IT
Linguine
Cook the pasta until barely al dente in a large pot of lightly salted water.
Sauce
Meanwhile, melt the butter in a sauté pan and add the pasta cooking water. Pour the pepper into the pan with the butter. Prevent the butter from separating by whisking.
Drain the pasta (but save some of the cooking water), about 3 minutes before it is al dente, and cook it in the pepper butter, stirring constantly. Add the cooking water from the pasta as you go, and don't be afraid to add too much. Taste the pasta regularly to see if it is al dente.
Add freshly grated pecorino when the pasta is almost done. Turn off the heat, count to 15, then add freshly grated parmesan, stirring constantly. Thin with additional cooking water if necessary, until the sauce has a creamy consistency.
Serving
Serve the pasta in deep plates, and grind a little extra pepper over it if you want more power in the flavor. Serve the dish immediately.
Recipe by David Fischer
Photo: Sara Galbiati
