Spaghetti Cacio e Pepe

For a quick and easy meal, this is perfect. Especially if you're not that hungry. But make no mistake, just because it is so simple, it does not mean that it compromised on taste... 

This is comfort food, with class.

Ingredients

500g spaghetti

2L         water

2t         salt, or to taste

120g margarine

2t         whole black pepper corns

½ cup chunky cottage cheese

300g bacon (optional)

250g mushrooms, sliced (optional)

1         onion, diced (optional)

2t         garlic, crushed (optional)

⅛t     nutmeg

parmesan to taste

Method

1 Let the water come to a boil, add the salt and spaghetti and cook to al dente. Strain, but keep the water.

2 Fry the bacon in 30g margarine until crispy. Set aside.

3 Fry the mushrooms (and garlic if you want) in 30g margarine until browned. Set aside.

4 Fry the onion in 30g margarine until lightly browned. Set aside.

5 Melt 30g margarine in a small saucepan and add the pepper corns. Toast for about 1 min (you should smell the pepper toasting), then grind with a mortar & pestle. Add the other peppers and nutmeg, if you want to. Set aside.

6 Mix the bacon, mushrooms, onion and pepper. Add it to the spaghetti with the cottage cheese and mix well.

7 Serve with grated parmesan as garnish and enjoy!

Notes: - ground black pepper and/or ground white pepper can also be added, just keep in mind that the intensity of the pepper increases as it cooks and stands.

- Only add the nutmeg if you use mushrooms

For a printable PDF version of the recipe, click here: Spaghetti Cacio e Pepe

Yours in oil and veggies

Risch