Main courses
Cheddar Cacio e Pepe
Serves 2
Cooking TIme
20 minutes
Ingredients
- 200 g dried spaghetti
- 25g KERRYGOLD® IRISH CREAMERY BUTTER 227g
- 100g, finely grated Kerrygold® Black Pepper Cheddar 180g
Directions
- Bring a large pot of generously salted water to a rolling boil. Cook the spaghetti according to the package instructions until al dente.
- Shortly before the pasta is ready, heat a large frying pan over medium heat. Add the butter, a generous grind of black pepper, and a pinch of salt.
- Once the butter has melted, add a ladle of the starchy pasta water. Stir gently until it emulsifies into a light, silky sauce.
- Transfer the cooked spaghetti directly into the pan. Add the grated Black Pepper Cheddar and toss continuously until the cheese melts and coats the pasta in a smooth, glossy sauce.
- Taste and adjust seasoning if needed. Serve immediately, topped with an extra sprinkle of cheese and a final crack of black pepper.
