Despite the incredible simplicity of its ingredients, a true cacio e pepe takes a little practice in order to get right the almost alchemical blend of cheese and water to form that glossy, coating sauce. Though as it is so delicious, you won’t mind how many times you practice making it!
Ingredients:
200g dried spaghetti
150g kale, tough stems removed and leaves finely shredded
20g unsalted butter
2 tsp black peppercorns, crushed
80g pecorino cheese, grated
You’ll need:
Wide shallow pan
Large high-sided frying pan
Get the full method here: https://donalskehan.com/recipes/kale-cacio-e-pepe/
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