If you live in London, you’ve probably noticed the growing demand and obsession for pasta in the capital. Names like Padella and Pastaio are coming up in social media and food publications pretty much on a weekly basis. And if you’ve ever actually tried to eat there, you’ve probably been stuck in a queue for ages. To be more specific, I’ve queued 1.5 hours to have dinner at Padella and half an hour for Pastaio. That’s what I call commitment.
I’m not complaining though. It’s exciting and refreshing to hear about a food trend that doesn’t have anything to do with health. Especially if you love carbs, like I do, as well as the 74,441 people that have used the hashtag #CarbsAreLife on Instagram.
There is no doubt that one of the most famous pasta dishes in London – if not the most famous – is Cacio e Pepe. It’s a very simple dish to cook, and not the prettiest in pictures due to it’s lack of colour. But this clearly hasn’t stopped it from it’s getting a lot of attention lately. I’ve made this at home a few times so I thought I’d share the recipe if you want to try it too!
Cacio e Pepe Recipe
100 g spaghetti – I’ve used Linguine because my nearest supermarket didn’t have thick spaghetti and it also worked
½ cup Grana Padano cheese
½ cup Pecorino cheese
1 tbsp olive oil
Salt & black pepper
Bring water to a boil in a large pot.
Season with salt, add pasta and cook until it’s slightly harder than ‘al dente’.
Drain and preserve a 2/3 cup of pasta water.
In a bowl, use a fork to mash the Pecorino and Grana Padano, adding a table spoon of cold water, until it creates a thick paste.
Meanwhile, heat up the olive oil in a large pan. Add pasta and water and, using tongs, stir this so the spaghetti becomes ‘creamy’.
Add cheese paste, salt and black pepper, and toss until the cheese has melted and the paste is al dente.
Serve and enjoy!
Really hope you enjoy this recipe if you try it.
I also make the most amazing Carbonara – ever! So I will be sharing that soon as I’m sure there are a few Carbonara lovers out there…