Castello Cheese: Sweeney´s Simply Satisfying Cacio E Pepe
Spaghetti 400 g
Black Pepper 1 tablespoon,
Ex. Matured Cheddar
Or Aged Havarti 150-200 g, shredded
Butter 50 g
Garlic 1 clove, crushed
Fresh Chives 25 g, chopped
In a large saucepan of boiling, salted water, cook spaghetti until “al dente.”
While the pasta is cooking, add black pepper to a nonstick skillet and toast until fragrant. Add the butter and garlic and cook for one additional minute, until butter is melted.
Drain pasta, reserving 1-1/2 dl of the pasta liquid. Place the pasta and liquid in the saucepan. Toss with shredded Extra Mature Cheddar or Aged Havarti, season with salt (optional) and top with fresh chives.
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