Cacio e pepe

Yet another insanely simple pasta dish. Somehow the Italians have figured out the true beauty in simplicity within food. Essentially this is just cheese, pepper, salt, and pasta; and it creates a symphony of simple flavours that make Italian cuisine the king that it is.

Serves 2
Prep time 5 minutes
Cook time 15 minutes

• Kosher salt, to season
• ½ lb (225g) uncooked bucatini or spaghetti
• 2 tbsp (30ml) extra-virgin olive oil
• 2 tsp (6g) freshly cracked coarse black pepper
• 1 cup (248g) freshly grated Parmigiano-Reggiano cheese, plus more to serve
• ½ cup (118g) freshly grated Pecorino Romano cheese
• Freshly shaved black truffle (optional), to garnish

Bring a large pot of water seasoned very generously with salt to a boil. (It should be VERY salty, nearly as salty as the ocean.) Cook the pasta until just under al dente, about 1 minute for fresh pasta and 7 minutes for dried. Once the pasta is cooked, reserve 1½ cups (350ml) of the pasta water and drain the pasta.

In a medium saucepan, heat the olive oil over medium heat. Once hot, add the pepper and toast for about 30 seconds.

Add 1 cup (250ml) of the reserved pasta water. Bring to a simmer, and add the semi-cooked pasta to the saucepan. Let simmer vigorously for 3 to 5 minutes, or until the liquid is reduced by about 75 percent. (Add more of the reserved pasta liquid if the liquid reduces too fast.)

Add the Parmigiano-Reggiano and Pecorino Romano. Using tongs, mix and toss vigorously until all of the cheese is evenly distributed and melted and a creamy sauce has formed. Turn off the heat.

Transfer to a serving bowl, garnish with more freshly grated Parmigiano-Reggiano and top with freshly shaved black truffle (if using). Enjoy!

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