Spanish Cacio e Pepe
This twist on the classic comfort meal is made with Mahón-Menorca Cheese and is oh so delicious. You will need a nap after eating it.
Servings 2 people
Ingredients
- 8 oz spaghetti noodles
- 1 heaping cup Mahón-Menorca Cheese freshly grated
- 3 Tablespoons butter
- 1-2 teaspoons freshly cracked pepper
- 1/2 cup pasta water
Instructions
- Cook pasta in salted water according to package instructions, a little less than fully cooked because you'll cook it a little bit in a pan.
- While your pasta is boiling, melt butter in a large pan. Once butter is melted, add freshly cracked pepper and whisk to combine. Cook for a minute or so.
- Very carefully ladle 1/2 cup of the hot pasta water into butter + pepper. If pasta is done cooking, strain and set aside. Reserve another 1/2 cup of the pasta water just in case you need a little more.
- Gently add in freshly grated Mahón-Menorca Cheese and whisk until totally combined.
- Add about half of the cooked pasta to the butter and cheese mixture and generously toss to fully coat. Then, add remaining pasta and swirl around until totally covered. If it's a little too dry, you can add a bit of the pasta water, a Tablespoon at a time.
- Serve with additional grated cheese and cracked pepper and enjoy!
Notes
Recipe adapted from Gimme Some Oven.