Seaweed Cacio E Pepe
Seaweed Cacio e Pepe is a delightful twist on the classic Italian dish, blending the umami-rich flavour of seaweed with the creamy, peppery goodness of traditional Cacio e Pepe. The seaweed adds a unique depth, complementing the simplicity of the cheese and pepper, while bringing an unexpected and satisfying flavour to every bite.
Ingredients
- 2 packs of crispy seaweed (plus extra for topping)
- 150g pecorino
- 2 tbsp black peppercorns
- 2 tbsp butter
- 500g spaghetti
Step 1
Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
Step 2
While the pasta is cooking, use a mortar and pestle or a pepper grinder to crush the black peppercorns into a coarse grind.
Step 3
In a large pan over medium heat, add the crushed black pepper and toast for about 1 minute, or until fragrant. Be careful not to let it burn.
Step 4
Add the butter to the pan with the toasted pepper and let it melt. Once the butter has melted, pour in the reserved pasta cooking water and bring to a simmer.
Step 5
Add the cooked spaghetti to the pan and toss it to coat with the butter and pepper mixture.
Step 6
Reduce the heat to low and gradually add the grated pecorino, tossing continuously to create a creamy sauce. Incorporate the crispy seaweed, breaking it into smaller pieces as you mix it with the pasta.
