Spaghetti Cacio Pepe

Recipe: Megan Priscott, Red Kitchen | Photography: Ashlee deCaires

I love this classic Italian dish; it is the epitome of classic Italian. Just a few ingredients and with a food cost of around $1 per person, you can’t go wrong. Use packet spaghetti as homemade is too rough for this dish and absorbs the flavour, rather than coating it.

150g spaghetti
2 tsp cacio pepe mix
knob of butter
1 tbsp olive oil
chopped parsley
pecorino cheese

Cook the spaghetti, and finely grate the pecorino.
In a separate pan, add a generous knob of butter and 1 tbsp olive oil. Add 2 tsp cacio pepe seasoning, keeping it moving around the pan.
Take the hot spaghetti out of the pot of water and put straight into the pan, so the spaghetti still retains a little of the cooking water as this is also part of the sauce. Throw in a handful of chopped parsley.
Toss the spaghetti to coat, add extra cacio pepe seasoning if needed and top with finely grated pecorino.
Serve with a simple pear, rocket and walnut salad and a glass of Pinot Grigio.

Our Cacio Pepe Mix

1 tbsp black peppercorns
1 tbsp white peppercorns
40g coarse sea salt
1 garlic clove

Pop in a mini food processor and pulse all ingredients till incorporated. Note: This mix needs to be well blended and quite fine, so the peppercorns are not overpowering.

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