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 waterreserved from cooking pasta
  • 250 g bucatini see substitutions in post
  • 100 g Pecorino Romanofreshly grated, additional for garnish
  • 5 g black pepperfreshly ground and coarse

INSTRUCTIONS.

  1. Cook pasta in well-salted water (reserve ~1 cup before al dente, let it cool slightly).
  2. Toast black pepper → add a ladle of pasta water.
  3. Mix grated Pecorino with ~¼ cup warm (not hot) pasta water → form thick paste.
  4. Add pasta to pepper pan, toss.
  5. Off heat: add cheese paste, toss hard till glossy + creamy (loosen with more pasta water if needed).
  6. Serve with extra Pecorino.
  7. Enjoy it with your significant other.

 

Photography: Thomas Tan

Venue: Keyaki, Garden Pavilion | The English House by Marco Pierre White| Singapore

CLOSE MENU