CACIO E PEPE
500 g thin spaghetti pasta
200 g Parmesan or Pecorino cheese (or a mix of both), finely grated
1 garlic clove, peeled and slightly crushed (this gets removed halfway through the cooking process, so it should stay whole)
3 tablespoons butter
1⁄2 tablespoon cracked black pepper
Bring a large pot to a boil. Drizzle in some olive oil and a pinch of salt. Make sure it comes to a rolling boil. This dish is so simple that the pasta can be the hero, so it should be cooked beautifully.
Add your pasta and cook on high for about 7-10min until al dente (firm to bite into and just cooked through).
At around the 7-minute mark of pasta boiling, you should start on the sauce.
In a medium frying pan, heat butter and garlic over medium heat until the butter is melted and starts to froth.
Add around a quarter cup of pasta water and turn the heat to high.
Simmer the butter and water until it reduces to a bit of a glaze-type sauce.
Using a spoon or tongs, grab your garlic clove and discard it.
Add cheese and pepper, stir quite well, and then add pasta to coat it in the silky sauce.
Finish with another generous grind of black pepper and a pinch of salt.
Serve with a beautiful fresh RADICCHIO SALAD