Cacio e pepe

Summary

Cheese and black pepper are a timeless combination that brings out the best in pasta. Originally a Roman classic, Cacio e Pepe is known for its rich, cheesy sauce and generous amount of freshly cracked black pepper. This version is made with creamy Valio Gouda for a delicious twist on the traditional recipe. A simple, satisfying pasta dish that's ready in just 15 minutes.

Ingredients

  • 350 g spaghetti
  • 200 g Valio Gouda cheese, finely grated
  • 1–2 tsp black pepper
  • 50 g butter
  • 250 ml pasta cooking water

Guide

1 Cook the pasta in plenty of salted water.

2 Finely grate the Valio cheese. Heat a dry frying pan over medium heat and toast the freshly ground black pepper for about 30 seconds, until fragrant. Add the butter and allow it to melt.

3 Drain the pasta, reserving 250 ml of the cooking water. Add the drained spaghetti to the pan along with some of the reserved cooking water and the grated Valio cheese. Toss well, adding more cooking water as needed until the cheese and butter combine to form a smooth sauce. The pasta should be creamy and glossy, but not watery.

4 Serve immediately with extra grated Valio cheese and freshly ground black pepper, if desired.