Manteca: Tonnarelli cacio e pepe in 15 minutes by co-founder Chris Leach
Tonnarelli cacio e pepe is one of my guilty food pleasures and it is the perfect example of a dish you can put together with very few ingredients in a short space of time.
If you’ve got some parmesan, pecorino or a dried hard cheese in the fridge, some black pepper, a little bit of butter and some dry pasta - you’ve got a fantastic dinner.
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Hide AdTonnarelli cacio e pepe by Chris Leach
Serves one
Ingredients
10g Freshly ground black pepper – or use a mix of peppercorns – black, pink, even szechwan
20g Butter
30g Grated Pecorino Romano plus more to finish
100g Tonnarelli or spaghetti
1 Lemon
Instructions
Bring a large pan of water to the boil.
Salt until the water tastes highly seasoned – but not like the sea!
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Hide AdCook according to the packets instructions or a couple of minutes for fresh pasta.
Start the sauce a few minutes before the pasta is ready.
Toast the black pepper in a dry pan until fragrant but do not let it burn about a minute.
Add the butter and a big ladle full of pasta water and let boil together until emulsified.
Add the pasta to the boiling emulsification with the cheese.
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Hide AdToss rapidly until well combined and all the pasta is coated add a little squeeze of lemon juice.
Plate the pasta and grate more fresh pecorino over the top and a last grind of fresh pepper.