Oh my goodness. This dish is well.. amazing. My head is spinning, I used to have a favourite pasta but now I can’t choose. 🙂

I posted about Spaghetti Aglio e Olio recently and said that upon tasting it ‘I had died and gone to heaven’. So my friend and fellow blogger, Gus, set me a new challenge in this dish.

I looked into many recipes online but you know I am a lazy cook, so I used a cheese that already had peppercorns in it. Meet Calcagno Pecorino With Black Peppercorns. The result is a moreish pasta in an emulsified sauce to die for with the peppercorns and cheese being the headline act.

You will be:

1. Preparing the sauce and cheese
2. Cooking the pasta
3. Coating the pasta
4. Serving

You will need:

• Ingredients (feeds 1 hungry adult but scales well):
  • ~200g freshly made spaghetti
  • 2/3 cup Calcagno Pecorino – You can any aged cheese that has whole black peppercorns added prior to the aging process.
  • 1 Tbsp unsalted butter
  • A good slug of olive oil
  • Freshly cracked black peppercorns to taste
•  Equipment:
  • Cheese grater/planer
  • Chopping board
  • Sauce pan
  • Fry pan
  • Wooden spoon
  • Tongs

Preparing the sauce and cheese

1. Gently warm the butter and oil until the butter has melted.
2. Turn off the hob, letting the remaining heat keep the butter melted but not hot.
3. Add some oil to the pasta water and cook the pasta al dente,

Coating the pasta

1. Drain the pasta but keep some of the water in the sauce pan.
2. Move the spaghetti into the now almost cool fry pan (containing the oil/butter sauce) using the tongs in small batches.
3. Add cheese, stir some and repeat.

Serving

This dish needs nothing but a plate and a fork. 🙂

Enjoy,

PK

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