Veal and Caramelised Onion Agnolotti with Lemon in homemade Porcini and Black Truffle Butter
Cacio e Pepe (Cheese and Pepper Pasta)
Traditionally made - i.e. no garlic, chilli or anchovies or whatever.
This traditional Italian dish is so simple it’s almost unbelievable how good this tastes.
Ingredients:
Cracked Black Pepper
Pecorino cheese - grated finely.
Salt
Olive Oil
Method:
Bring a heavy pot of salted water to a boil and boil the spaghetti until al dente.
Heat up a pan with the olive oil. Add the cracked pepper and saute for a couple minutes.
Take out the boiled pasta and place right into the skillet (do not drain the pasta water).
Toss to coat with the olive oil and pepper.
Add the cheese and continue tossing the pasta to coat with the cheese. Add a tablespoon or two of the hot pasta water and continue to coat the pasta.
Plate up, and add extra cheese on top at the table.
Smoked Mussel Basil Pasta
Ingredients:
1 Serve Spaghetti/Spaghettini
Small serve of smoked mussels - approx 8-10 mussels (available in tins from supermarkets or from fish mongers)
As much basil as you like
1 small clove of garlic, chopped finely or sliced wafer thin
1-2 pinches of crushed dried chilli or paprika
1 tablespoon good olive oil
Salt and Pepper to taste
Cook pasta as per usual (salted boiling water 3-4 mins if fresh pasta, 10-11 mins dried)
Drain Pasta but keep the pasta in the hot pot. DO NOT RETURN TO STOVE
Add the garlic, olive oil and pepper to the pasta, stir/shake pot vigorously until a nice glossy shine is on the pasta and you can smell the olive oil and garlic subtly.
Add in your mussels and basil, give it a quick mix.
Add paprika and salt to taste.
Serve immediately with grated parmesan and extra basil.
