Cacio E Pepe Con Pappardelle

~ Tandy

Using an ingredient I always have in the fridge, I can make this Cacio E Pepe pasta anytime. Translated from Italian, this cheese and pepper pappardelle comes together in no time at all.

Cacio E Pepe
Cacio E Pepe
Head straight on to the Recipe For ♥ Cacio E Pepe ♥

Having learnt in Italy and France to shop daily for our needs, I do the same at home. At least four times a week I will go to my local Woolworths and buy fresh produce. I only buy what we need, and stock up on meat and chicken when I am about to run out. I shop wisely, using the promotions and discounts to save money wherever possible. Two weeks before we entered lock down I was trying to limit my exposure. To me, that meant shopping less often and buying more. But it did not mean stockpiling in a sense of panic and fear. However, it seems like the rest of my neighbours did not have the same attitude. I ended up at the shops every afternoon, grateful to find one bag of carrots. Or a packet of apples. A punnet of mushrooms was like finding a gem.

Today’s inspirational recipe from Lavender and Lime ♥ Cacio E Pepe ♥ #LavenderAndLime Click To Tweet

And as for protein? Well, that was nigh on impossible to buy. After 10 days of the shelves being empty I asked the manager what was going on? She told me that if I wanted food I would have to be there at 8am. Not so easy when you work. She also said they were doing Christmas turnover figures and that they were not coping. Being slammed is still not an excuse for empty shelves. But it turns out that they were getting less delivered than usual as they are a small store. This small store that I have been supporting since the day they opened! I was not pleased with the situation as we eat a lot of fresh produce. But I also realized I had to be forgiving as the situation was out of their control. And turn my hand to cooking simple pasta dishes that need few ingredients.

Pappardelle Con Cacio E Pepe
Pappardelle Con Cacio E Pepe

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Cacio E Pepe

This pasta dish can be made using any strong hard cheese, such as pecorino
Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

For the pappardelle

  • 200 g 00 flour
  • 1.25 mls fine salt, plus extra for cooking
  • 2 eggs
  • 1 egg yolk

For the cacio e pepe

  • 7.5 mls mixed or black peppercorns
  • 75 g salted butter
  • 20 g Parmesan cheese, grated
  • Salt to season

Method

For the pappardelle

  • Place the flour and salt into the bowl from a stand mixer
  • Use the paddle beater and beat for 30 seconds
  • Place the eggs and egg yolk into a mixing bowl and whisk to combine
  • Pour into the flour and beat until a dough forms
  • Tip the dough out onto a piece of cling film and shape into a ball
  • Cover and refrigerate for 30 minutes
  • Remove from the fridge and divide into 4
  • Laminate each ball on your pasta machine on the largest setting until nice and smooth
  • Then roll out until you get to the smallest setting
  • Cut the sheets into 25mm thick strips and hang up to dry

For the cacio e pepe

  • Bring a large pot of water to the boil
  • While you are waiting for the water to boil, place the peppercorns into a large, dry, non-stick frying pan
  • Place over a low temperature and roast until you can smell the pepper
  • Tip into a mortar and pestle and grind until coarse
  • Place the butter into the frying pan and increase the temperature slightly
  • Once melted, add the peppercorns and leave the butter to foam
  • By now, your water should be boiling so add enough salt so you can taste it once dissolved *
  • When the water comes back to the boil add the pasta and cook for 2 minutes
  • Using tongs, scoop the pasta out of the water, allowing the excess water to fall into the butter
  • Toss to emulsify the butter and add the cheese
  • Toss well to coat the pasta with the sauce, season to taste and serve

Notes

* this depends on how much water you use, and how salty your salt is
Inspiration published on Lavender and Lime May 1:

Today is a public holiday in South Africa, and hopefully the start of Level 4 lockdown. 

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

13 thoughts on “Cacio E Pepe Con Pappardelle”

  1. That’s a great idea if you have the equipment and the ingredients. I’ve been luckier with produce, so we are still eating lots of salads. I hope you will soon be able to find better choices of fresh foods, even though it sounds like a delicious meal.

    Be well… mae at maefood.blogspot.com

    Reply

    1. Thankfully as soon as we went into lockdown at the end of March the shelves went back to normal with regards to fresh produce. Bread flour is still hard to find.

      Reply

  4. it is a shame that some people don’t think of others in such situations.Your mention of Woolworths brings back many good memories of shopping there as a child…

    Reply
  7. Pingback: May 2020, Showcasing In My Kitchen - Lavender and Lime

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