Main Course
Cacio E Pepe with Burnt Butter, Walnuts and Sage
This is a stunningly flavourful and creamy pasta dish. Ideal for sharing and romantic nights in
Ingredients
Ingredients
- 150 g pasta
- 100 g chopped walnuts
- 1/2 tsp sage
- 3-4 tbsp butter
- 50 g grated pecorino romano cheese
- 50 mls cream
- 30 cracks fresh pepper
- Salt to taste
Method
Method
- Chop the walnuts and finely dice the sage.
- Grate the cheese.
- Boil up 5 litres of water. Add 1 tsp sea salt.
- Pop in the pasta and cook until tender. Drain. Retain a cup of pasta water.
- Melt the butter over medium to high heat for longer than expected until it turns a gentle caramel brown colour. Keep a close eye on the butter; there’s a fine line between browned butter and burnt butter. Add the walnuts and the sage and cook for 4-5 minutes.
- Add in the pasta, toss and then add in the parmesan and cream. Season really well with lots of pepper, yes 30 cracks and a few pinches of sea salt. Add the salt little by little and taste as you.
- Plate up and grate a little more parmesan over the top. Enjoy.
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