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Australian Native Mountain Pepper ‘Cacio E Pepe’

serves

4

people

Serves

prep-time

2

minutes

Preparation Time

recipe-type

13

minutes Stove Top

Cooking Time

Ingredients
  • 1 tbsp table salt
  • 500 g dry bucatini pasta
  • 120 g unsalted butter, cubed
  • 1 x 20 g sachet McCormick Native Mountain Pepper Rub
  • 1 cup (100 g) Parmesan cheese, freshly, finely grated
Directions
  1. In a large pot, add table salt to water and bring to the boil. Cook pasta for 1-2 minutes less than packet instructions. Before draining pasta, reserve 2 cups (500 mL) of pasta water.
  2. Whilst pasta is cooking, melt the butter in a large, high-sided pan over LOW heat. Then add the seasoning and stir. Cook for a further 1-2 minutes or until fragrant.
  3. Once cooked, add pasta and 1 ½ cups (375 mL) of reserved pasta water to the pan with the butter. Stir vigorously with a wooden spoon to emulsify the sauce. Add parmesan cheese to the pan and continue to stir vigorously until the sauce becomes silky and combined. This will require some muscle! If needed, add more pasta water to loosen the sauce.
  4. Serve immediately with extra parmesan cheese on top.
Recipe Tip

• This recipe is family friendly, but if you prefer more of a peppery bite, add another half or whole sachet of McCormick Australian Native Mountain Pepper Spice Rub.

• Spaghetti can be used instead of bucatini pasta.

• If you are trying to hit your protein goals, serve some grilled chicken breast coated in McCormick Australian Native Mountain Pepper Spice Rub alongside the pasta.

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