COOK WITH COCO - CACIO & PEPE - Coco Di Mama

COOK WITH COCO - CACIO & PEPE

Pasta appears to be having a massive comeback, but you know at Coco we have always loved all things carbs #goodcarbsonly.

Unfortunately we won’t be able to cook for you for a little while whilst we keep our teams safe in their homes. So in the meantime, we are proud to present, COOK WITH COCO! Pop by our feed for weekly recipes, tips and trick of cooking pasta the Coco way (the right way) and busting all pasta myths. Whilst we’re all doing our bit by staying at home, we want to help you all stay fighting fit and feeling the joy of great food with some of our best recipes that you can make with a few simple ingredients.

For our first edition we are bringing you the recipe of one of our most loved recipes in Coco di Mama history: Cacio & Pepe! Originating in the capital city, Rome, Cacio & Pepe is a true Italian classic. Made with few simple ingredients but packed with all the right flavours.

Let us know what recipes you want to see next in the comments below.

CACIO & PEPE – SERVES 4

INGREDIENTS:

  • 400g Spaghetti
  • 200g Grated pecorino
  • 2 tbsp. Ground black pepper
  • Tsp. Salt

Step 1. Start by adding water into a large sauce pan. Once the water starts to heat up, add a tea spoon of coarse salt. This raises the boiling point of the water and enables the water to get hotter faster and will later add flavour to the pasta.

Step 2. Pick your pasta shape – Cacio & Pepe is traditionally made with spaghetti, but we understand that you might have panic bought some penne instead. We’ll let this one slide, but we recommend spaghetti for the cheese to mix in with the pasta.

Step 3. Whilst the pasta is cooking, in a large pan toast the 2 tablespoons of black pepper and leave to a side.

Step 4. In a separate bowl, add 100g of pecorino and add a few tablespoons of the boiling water from the saucepan. Mix until you achieve a creamy texture. Make sure to only do this a minute before the pasta is ready to be drained.

Step 5. Once the pasta is al dente, drain it and pour into the large pan and mix with the ground pepper.

Step 6. On a low heat, add the creamy pecorino, stir in well and then add the remaining pecorino. At this stage, ensure you keep some of the water you cooked your pasta in, so that it can be added into the pan, to get that creamy texture.

Step 7. Dish up & you’re set to go!

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