A Barossa Food Tradition - Handcrafting Quality Egg Noodles

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Cacio e Pepe with Wiech's Egg Noodles

[[ recipeID=recipe-8lhh2tcsl, title=Cacio e Pepe (cheese and pepper pasta) ]]

Cacio e Pepe (cheese and pepper pasta)

When you’re look for a quick and easy, ‘treat yourself’ dish, cacio e pepe will fill that cheese craving! Just be sure to buy whole wedges of cheese to freshly, finely grate, and add the cheese in small portions at a time for the perfect creamy dish.

Servings:

Keywords: Pasta, Cacio e Pepe, Cheese, Pepper

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Ingredients

Instructions

Ingredients

300 g Wiech’s Black Pepper Egg Noodles
100 g Unsalted butter
100 g Pecorino Romano, very finely grated, plus extra to serve
50 g Parmigiano Reggiano, very finely grated, plus extra to serve
1 tsp Freshly ground black pepper, plus extra to serve
1 cup pasta water reserved

Instructions

Place a large pot of water over high heat, bring to the boil and lightly salt. Add the packet of Wiech’s Black Pepper Egg Noodles, stir well and cook for about 11mins (until just before al dente). Before draining, spoon 1 cup of the pasta water off the top and reserve.
Melt 50g butter in fry pan, then add pepper. Cook until fragrant and toasted.
Once the pasta is al dente and drained, add to the pan of butter and pepper. Mix well, then gradually stir in half of the reserved cooking water. It should create a saucy consistency.
Very gradually add grated cheese by a small portion at a time. Turn off heat and stir in 50g more butter through the sauce. Taste and season. Add a little more pasta water for a thinner sauce.
Divide the pasta between four bowls. Give an extra grind of black pepper and sprinkling of both cheeses**. Serve immediately.

Notes

** We also love to garnish ours with some parsley and lemon rind to take the dish to another level!

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Slow Food South Australia - Snail of Approval

Cacio e Pepe with Wiech's Egg Noodles

Cacio e Pepe (cheese and pepper pasta)

Ingredients

Instructions

Ingredients

Instructions

Notes