Portly Cooks | Cacio e Pepe

Cacio e pepe

This popped up on my Instagram newsfeed the other day in a post from @TastingTable and I decided that it needed to be made! So here it is.

  • 100g Linguine
  • 50g Grated Parmesan
  • 1 tsbp Freshly Ground Black Pepper
  • 2 tbsp Olive Oil
  • 1 Egg

It’s dead simple and super tasty. In some boiling salted water cook the linguine until al dente. While the pasta cooks fry the egg, sunny side up. In a small pan heat the oil. Drain the pasta and then return to its pan and add the oil and pepper mixture. Add the parmesan and give everything a good stir around until it’s all nicely mixed. Finally, transfer the pasta to a plate and top with the egg.

PG

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