This is for Kin, Christine, and me, who love places that serve a banger of an italian classic.
Cacio e Pepe. (serves 6)
- 60 ml water, reserved from cooking pasta
- 250 g bucatini , see substitutions in post
- 100 g Pecorino Romano, freshly grated, additional for garnish
- 5 g black pepper, freshly ground and coarse
INSTRUCTIONS.
- Cook pasta in well-salted water (reserve ~1 cup before al dente, let it cool slightly).
- Toast black pepper → add a ladle of pasta water.
- Mix grated Pecorino with ~¼ cup warm (not hot) pasta water → form thick paste.
- Add pasta to pepper pan, toss.
- Off heat: add cheese paste, toss hard till glossy + creamy (loosen with more pasta water if needed).
- Serve with extra Pecorino.
- Enjoy it with your significant other.
Photography: Thomas Tan
Venue: Keyaki, Garden Pavilion | The English House by Marco Pierre White| Singapore