Store cupboard recipes are my favourites. Those ones where there’s no need to go out to the shops, the ingredients are all ready and waiting for you. They’re reliable, easy and usually very cheap!
Cacio e Pepe is basically the queen of store cupboard meals! It’s any pasta (doesn’t need to be spaghetti, but that’s my favourite so I went with that) plus parmesan plus fresh black pepper (not that pre-ground dust, my goodness) and a little olive oil. Ok, parmesan is technically a fridge thing but it’s very much a staple fridge thing. And while we’re talking parmesan, I mean the best you can afford, ideally not that powdered, yellow pre-grated stuff. Let’s live our best lives, people.
You could also add garlic to this but I think that overcomplicates it, what’s delicious about this dish is its simplicity.
Pasta itself is getting a bad rep at the moment, and it’s really sad. It’s NOT bad for you at all. Pasta is rich in fibre, low in fat and pretty good in terms of iron. Eat it in moderation and as part of a balanced diet, and you won’t go wrong. Like I said, let’s live our best lives (our best lives include pasta).
To make Cacio e Pepe you’ll need:
- As much pasta as you like to eat (around 75g per person)
- 50g grated parmesan
- Fresh black pepper to taste
- 1 tsp olive oil
- Basil to garnish, if you’re feeling ~extra~
Cook your pasta according to the packet instructions. Once cooked, drain it, reserving about half a mug of the precious pasta water. Throw the pasta back in the pan on a low heat and add the oil, parmesan and a little of the pasta water. Stir gently until it forms a glossy sauce and then season with the black pepper. Garnish and serve!