Cacio e Pepe
It's late, you've had a long day at work and cooking is the last thing on your mind.
Ingredients
1kg fresh spaghetti
140 grams salted butter, cold and diced
125 grams parmesan cheese, finely grated
125 grams pecorino cheese, finely grated
2 tsp freshly coarse-ground black pepper
Sea salt flakes
Method
Place a saucepan of salted water on a high heat and bring to a boil, once at a boil add in spaghetti and cook for 4-5 mins or until al dente. Strain the spaghetti from the water reserving 1 cup of the pasta water for the pasta sauce.
In a large pan, melt 30g butter with the black pepper over medium heat until fragrant. Add 100ml pasta cooking water and bring to a simmer. Add the pasta and toss to coat. Stir in the remaining butter and cheese, tossing until the cheese melts and a sauce forms. Add more pasta water as needed to achieve a creamy consistency. Remove from the heat and season to taste with salt. Enjoy with a glass of Pepperjack Chardonnay
The Perfect Pairing
Pepperjack Chardonnay
When cooking is the last thing on your mind, Cacio e Pepe is proof that a few simple ingredients can go a long way. Paired with a glass of Pepperjack Chardonnay, this comforting classic becomes an easy way to slow down at the end of the day. The creamy, peppery pasta is lifted by the Chardonnay's fresh fruit character, creating a combination that's as satisfying as it is effortless.
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