Cacio e pepe (pasta with cheese and black Kampot pepper)

Ingredients

• 200 g spaghetti
• 160 g grated parmigiano cheese + for sprinkling
• 60 g butter
• 2 tablespoons crushed black Kampot pepper
• Fleur de Sel from Kampot for seasoning

Instructions

1. Bring water to a boil, salt it, and cook the pasta for about 7–8 minutes.

2. Heat the butter in a pan and sauté the crushed pepper in it for about 30 seconds. Reduce the heat and add the pasta. On low heat, pour a little of the pasta cooking water (about 3 tablespoons) over the pasta. Add the grated parmigiano and stir until everything combines into a creamy sauce.

3. Divide into two portions. Serve with ground black Kampot pepper and grated cheese on top.

.pepper..field tip

Just as good as crushed pepper tastes the .pepper..pasta with Kampot pepper directly crushed inside.

Buon appetito!

Author: Matteo De Carli