CACIO E PEPE

- METHOD -

Bring a shallow saucepan of water to the boil and salt it well. (Make sure your spaghetti can lie flat in the saucepan. The less water you use the more you will concentrate the starch in the pasta water, giving the sauce a silky consistency.)

Cook the pasta until very al dente. 2-3 minutes less than the package instructions state (The pasta will continue to cook in the sauce).

While the pasta is cooking, heat olive oil in another saucepan and add the pepper in the warm oil to release the flavour.

When the pasta is ready, using tongs transfer it directly into the black pepper saucepan (Keep the pasta water).

Then, pour in about 200ml of pasta water and agitate well, tossing everything thoroughly.

Next up, sprinkle in the pecorino, one heaped tablespoon at a time, tossing and stirring in between until a smooth, silky sauce forms. Don’t be tempted to rush this step or the sauce will not emulsify.

Keep adding pecorino and pasta water when necessary so the sauce stays loose and glossy. The sauce should cling to the pasta and be creamy.

Taste to adjust seasoning.

Serve pasta into very warm bowls (The warm bowls will keep the sauce from thickening too quickly).

Garnish with extra pecorino and a fresh grind of Cape Herb and Spice Black Peppercorns.

Serve and enjoy!

Elevate this classic with an umami addition!

Ingredients:

2 Tbsp olive oil

200g Exotic Mushrooms, sliced

1 Tbsp truffle oil

Cape Herb and Spice Salt and Peppercorns, to taste

Method:

Heat the olive oil in a large frying pan. Then add the mushrooms and cook on high heat until just tender and golden brown. Season it well.

Next, spoon a pile of exotic mushrooms onto your freshly made cacio e pepe.

Finish with an indulgent drizzle of truffle oil and enjoy!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/