Penne Cacio Pepe
On this episode of My Market Kitchen, Tobie Puttock uses only four ingredients to make this simple and delicious penne pasta dish. Quality ingredients is a must for this dish - so only add the best olive oil and parmesan cheese for the flavours to stand out!
To complement this recipe, Wine Selectors Adam Walls suggests two wines from the famed Clare Valley wine region; the Corduroy Watervale Riesling 2019 and Catlin Sorella Montepulciano 2016.
You can tune in at 3:30PM weekdays on Channel 10 - start cooking!
320g of dried penne pasta
250g freshly grated pecorino or parmesan cheese or a combo of the two.
1 tablespoon of freshly grated black pepper plus a little extra for finishing.
Best quality extra virgin olive oil.
1. Plunge the penne into the boiling water.
2. While the pasta is cooking add the grated cheese and black pepper into a large mixing bowl with a tablespoon or so of the hot pasta water. Use a spoon to mix the cheeses with the water while smearing the now melting cheese around the sides of the bowl.
3. Once the pasta is cooked drain out the water reserving a half cup. Add the hot pasta to the bowl with the cheese along with a couple of tablespoons of extra virgin oil. Immediately turn the hot pasta in the cheese using a spoon so the hot pasta gets a coating of the silky melted cheese, if the mixture seems too thick add a little of the reserved pasta water to the mixture.
4. Serve with a little extra grated pepper.