I add 1 ingredient into my 15-minute cacio e pepe pasta dish to make it extra tasty
Cacio e pepe, meaning cheese and pepper, is a delicious pasta dish. I added one ingredient to mine to make it even tastier.
Cacio e pepe is an indulgent, rich pasta dish made primarily with cheese and pepper. It can be whipped up in less than 15 minutes, making it the perfect lunch or dinner option if you’re tight on time.
My recipe uses just five simple ingredients compared to the traditional four because I like to add a salty flavour to the dish. To do so, I use smoked streaky bacon for a bit of crunch and a delicious flavour profile.
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Ingredients (serves two):
Three tablespoons of salted butter
One teaspoon of freshly ground black pepper
Three small handfuls of grated Parmesan
Spaghetti, enough for two people
Six rashers of smoked streaky bacon
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Method:
Start by boiling your spaghetti in salted water until al dente, or to your preference, reserving 200ml of the pasta water.
Whilst this is boiling, fry the streaky bacon until crisp and remove the bacon from the pan, making sure to keep the oil in it.
In the same pan, add your salted butter, and once melted, add in the black pepper.
Let this fry for about two minutes before adding in your cooked pasta and giving it a toss with tongs.
Then, add in the pasta water a little at a time. It will look watery, but this is when you add in the parmesan for a glossy finish.
I tend to add less or more Parmesan as well as black pepper depending on how I’m feeling on the day.
Once soaked in, serve up in pasta bowls topped with some more black pepper and parmesan as well as the crisp bacon.
