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.
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.
Click on the links for conversions and notes.
Cacio E Pepe
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
Inspiration published on Lavender and Lime May 1:
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- 2017 – Sourdough Bread
- 2016 – Liebster Award VI
- 2014 – May 2014 Showcasing In My Kitchen
- 2013 – Sleeping At Grootbos
- 2012 – May 2012 Showcasing In My Kitchen
Today is a public holiday in South Africa, and hopefully the start of Level 4 lockdown.
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
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.
simple and great.a good idea for tonight!!
Hope you enjoyed it.
Despite it simplicity of ingredients, Tandy, I think this sounds delicious.
It really is, thank you Robbie.
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…
I think our Woolworths is very different to the ones overseas. It’s like Marks and Spencer in the UK.
A favourite dish of mine – I love this, Tandy. Just so good!
It is so good!
This pasta is pretty nice fare for these hard times I’d say!
For sure it is 🙂