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Spaghetti Cacio e Pepe

A classic regional cheese pasta dish from Campania which is as simple as can be when comes to food.


  • 500g Spaghetti

  • 120g Caciocavalo cheese, grated

  • Black Pepper, freshly ground

  • Pinch of salt


  • 1.

    Cook the spaghetti in salted water until al dente and then drain reserve half a cup of the cooking liquid.

  • 2.

    Place the pasta in a large bowl and place the cheese and pepper on top and season with salt.

  • 3.

    Add a little of the cooking liquid and mix well. Just do this until the cheesei is melted and creamy.

  • 4.

    Serve straight away.


You can drizzle this with a little extra virgin olive oil if you wish it's not traditional though.

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