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cacio e pepe spaghetti with arugula and herbs

I’ve got two tips for this essential Roman dish: grate good-quality cheeses yourself to ensure even melting and coverage, and use very fresh, spicy pepper. Yupanqui pepper would be a great choice. Adding a handful of chopped herbs adds a lovely brightening element.

Preparation : 15 minutes

Baking : 12 minutes

Efficiency : 6

Ingredients

1 lb. (500 g) spaghetti of your choice

3 tbsp. (45 ml) olive oil

3 1/2 cups (875 ml) finely grated mixed cheeses (Pecorino Romano and Parmesan), divided

1 tbsp. (15 ml) peppercorns, ground in a mortar and pestle

2 cups (500 ml) arugula

1/2 cup (125 ml) finely chopped fresh herbs (Italian parsley, oregano, basil)

Sea salt and freshly ground pepper

Instructions

1. dd pasta to a large pot of salted boiling water and cook for the recommended cooking time. Drain the pasta, reserving 1 cup (250 ml) of the cooking water.

2. Immediately place the pasta in a bowl and add the olive oil. Toss well to coat pasta.

3. Add 3 cups (750 ml) cheese, along with the pepper and reserved cooking water. Using tongs, mix until the cheese is melted and the texture creamy.

4. Stir in the arugula and the herbs. Adjust seasoning and serve topped with the remaining 1/2 cup (125 ml) cheese. Great as an accompaniment to Rodolphe’s Summer Squash Tian

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The Notebooks
by Josée Fiset

cacio e pepe spaghetti with arugula and herbs

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