Cacio e pepe translates to literally cheese and pepper pasta, two of the greatest things on foodie earth in my opinion.
For my debut column I wanted to share my simple miso red pepper version, taken from my latest free cookbook, Essential Flavour, I’ve given the original Roman dish a fresh twist with red pepper and added intensity with the miso paste creating what’s known as synergistic umami (when two types of savouriness come together to create a higher intensity of savouriness).
Miso is my favourite ingredient, a staple at my Life Kitchen cookery. Its savoury and salty depth comes from fermenting soy beans and I use it across a range of dishes, I’m sure you’ll see it a lot in my recipes.
The trick to cacio e pepe is a two-prong approach, the first is activating the pepper by toasting in the pan for a couple of minutes, this releases all the flavours and helps to create a spicy depth to the dish. The second is the crucial step is reserving ladlefuls or cups of pasta water, this starchy liquid will be what transforms the parmesan, miso and pepper into a glossy rich sauce that coats the spaghetti and gives body to the dish.
This comforting pasta dish is my ideal weekend brunch, lunch or dinner,it’s simple, cheap and easy to do but most of all it’s delicious and filling, so go forth and make it this weekend for your friends, family or make yourself two portions. I won’t tell.
Ingredients:
* 1 tsp vegetable oil
* 1 red or orange pepper finely diced
* 1⁄4 tsp chilli flakes
* 1⁄2 tsp black pepper
* 200g spaghetti
* 100g parmesan grated
* 1 tsp miso
Method:
Heat 1 tsp vegetable oil in a small lidded pan over medium heat, then add the peppers, chilli flakes and a generous pinch of salt. Cook covered for around 15 minutes until the peppers are very soft. In the last two minutes add in 1⁄2 tsp black pepper.
Set a small saucepan with salted water over medium heat and bring it to a rolling boil before adding the pasta. Cook according to the packet instructions.
In a bowl mix together the cheese and the miso paste. Once the pasta is cooked, reserve two ladelfuls of the pasta water. Add the water slowly into the cheese mixture to form a smooth sauce.
Drain the pasta and add it into the red pepper pan. Tip in the miso-cheese mix and stir to coat the spaghetti until everything is glossy and delicious. To serve, divide the cacio e pepe between two bowls, top with more cheese and an extra sprinkle of pepper and enjoy.
