Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Roman-style spaghetti cacio e pepe with Pecorino cream
The pasta dish with perhaps the shortest list of ingredients. Done right, it becomes one of the world's great delights.
Cooking time: 25 minutes
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | teaspoon(s) | Black peppercorns, whole |
| 250 | g | Spaghetti |
| 100 | g | Pecorino Romano, finely grated |
| 30 | g | Butter |
| Salt | ||
- Grind the peppercorns quite finely in a mortar.
- Cook the pasta in relatively unsalted water so that the water is particularly starchy. 2 minutes before the pasta is cooked, drain, reserving 180 millilitres of cooking water.
- Mix the grated pecorino in a bowl with a little cooking water until a loose, creamy paste forms.
- In the meantime, melt 20 grams of butter in a pan. Add the ground pepper and toast in the pan, stirring, until fragrant - approx. 1 minute. Then add approx. 120 millilitres of cooking water and bring to the boil.
- Add the spaghetti and the remaining butter, cook for approx. 1 minute, stirring to release more starch.
- Then reduce the heat and add the pecorino mixture. Important: stir continuously until you have a smooth and creamy cheese sauce. Add more cooking water if the sauce does not seem creamy and juicy enough.
- Arrange on plates and spoon the creamy sauce over the top. Add more fresh pepper if desired.
Falstaff wine recommendation
Strong ruby, purple reflections, subtle brightening on the rim. Delicate herbal-woody spice, plums, a hint of liquorice with some nougat. Medium-bodied, juicy, sweet cherry notes,...
Burgenland, Austria
