Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Cacio e Pepe spaghetti with black pepper and Pecorino
This classic dish of Roman cuisine has pepper as its main ingredient. For a particularly strong flavor, the grains are sometimes dry-roasted before being ground.
Cooking time: 20 minutes
| Ingredients (2 servings) | ||
|---|---|---|
| 200 | g | Spaghetti (or pici, bucatini, tonnarelli) |
| 2 | teaspoon(s) | Black peppercorns (good quality) |
| 80 | g | Pecorino Romano, finely grated (as fine as possible) |
Preparation
- Bring 500 millilitres of well-salted water to the boil in a wide, shallow pan, then add the pasta. They should be covered, but not too much. This makes the pasta water much starchier, which contributes to a nice, juicy sauce. The pasta water should be considered as part of the ingredients.
- Stir occasionally during cooking. Towards the end of the cooking time, skim off about 250 millilitres of the pasta water and leave to cool slightly.
- Drain the pasta when it is al dente. Place the cheese and most of the pepper in a large bowl and gradually stir in some of the reserved pasta water. First a paste is made, then a sauce.
- Add the pasta and keep stirring vigorously, for example with tongs, or toss in the pan. If the sauce seems too dry, add more pasta water (this should not be necessary, but if in doubt, do not hesitate to add more). The sauce should be really creamy and rich and cover every single strand of pasta.
- Divide between warm bowls, sprinkle with a little pepper and serve immediately.
Tip:
Only a few ingredients are needed for this dish. So make sure that all ingredients are of the highest quality!
