An Italian chef has revealed the simple twist you can add to one of the most popular yet simplest dishes to make it even better. A study conducted by Italian Street Kitchen revealed which pasta recipes have been catching people’s attention in the run up to World Pasta Day.
The research found that the most popular dishes in the UK were cacio e pepe and macaroni and cheese in joint first, and pasta alla Norma in third. Cacio e pepe is an iconic Roman dish. Now a pair of Italian chefs have shared to small tweaks which can be added to emphasise the flavour even more.
Chef Giulio Marchese said, “Cacio e pepe is the essence of Italian cooking, a few simple ingredients done perfectly. It’s amazing to see people all over the world embracing it. When you get it right, it’s pure magic on a plate.”
For a traditional cacio e pepe, all you need is three ingredients: pasta, Pecorino Romano, and black pepper. It’s so simple you can make it in a matter of minutes.
But if this Roman simplicity isn’t enough, chef Giulio and his brother Enrico shared a “nonna-approved” twist you can make. They said: “Traditionally this is made with just spaghetti, pecorino romano and black pepper but at Italian Street Kitchen, we use bucatini for more bite, add a touch of truffle salt for depth, and finish with charred lemon and a pecorino crumb for brightness and crunch.”
Ingredients
- Bucatini
- Pecorino Romano
- Parmesan
- Black pepper
- Truffle salt
- Unsalted butter
- Lemon zest and juice
- Olive oil
- Thyme
- Panko breadcrumbs
Method
Bring a large pot of salted water to the boil and cook the bucatini until al dente. In a wide pan, melt butter with cracked black pepper until aromatic, then add a splash of hot pasta water and truffle salt to create an emulsion.
Drain the pasta and toss it directly into the pan, removing from the heat before gradually folding through the grated Pecorino and Parmesan until smooth and creamy.
Finish with lemon zest and a squeeze of juice.
For extra texture, toast panko in olive oil with thyme and a little pecorino until golden, then scatter over the top. Serve immediately with extra cracked pepper and more pecorino if you like it bold.
