Madagascar Cacio e Pepe
Quick and delicious. Madagascar Cacio e Pepe is proof that high quality ingredients make the dish.
Equipment
- Pasta Pot
- A Large, Heat Safe Serving Bowl
- Tongs
- Cheese Grater
- Small skillet
- Mortar & Pestle
Ingredients
- 1/2 cup Shredded Parmigiano Reggiano
- 1/4 cup Powdered Parmesan Kraft works well.
- 1 Tbsp Peppercorns
- 1 Tbsp Madagascar Peppercorn Olive Oil
- Salt & Pepper to Taste
Instructions
- Start a large pot of water to boil. Add a good amount of salt to the water. When water boils add about half a bag of spaghetti.
- While waiting for the water to boil shred Parmigiano Reggiano into a large bowl. Add Parmesan too.
- On Medium Low heat add one tablespoon of peppercorns to small skillet. Toast until fragrant, about 1 minute.
- Using a small mortar and pestle crush the fragrant peppercorns. Add them to the bowl with the cheese.
- Add enough water to turn cheese and pepper mixture into a thick paste. About 1 to 2 tablespoons.
- When spaghetti is al dente use tongs to transfer the cooked noodles into the bowl with your cheese. You will end up transferring some of the pasta water too. This is good! You don't want too much of the pasta water but the starch in the water will help give you a nice, thick sauce.
- Drizzle a tablespoon of Madagascar Peppercorn Olive Oil on top and mix until you have a gooey, delicious dish.
Notes
Our Madagascar Cacio e Pepe is a quick, easy, and delicious weeknight meal! Your family won't believe that this doesn't take gourmet chef level experience to make. We love serving this with grilled asparagus or a big arugula based salad. The Madagascar Peppercorn Olive Oil finishes this dish perfectly. Enjoy!
