Cacio a pepe pasta bake
Products used:
Gourmet Drum Grater
Ultimate Pro Ceramic Saute Saute Pan with Lid
Ingredients:
- 250g (8.8 oz) penne pasta
- 50g (1.8 oz) unsalted butter
- 2 tsp coarsely cracked black pepper
- 1 tsp freshly ground white pepper
- 2 tbsp plain flour
- 15g (0.5 oz) panko breadcrumbs with oil
- 100ml (3.4 fl oz) double cream
- 200ml (6.8 fl oz) milk
- 150ml (5.1 fl oz) pasta water
- 75g (2.6 oz) pecorino romano
- 75g (2.6 oz) emmental
- a dash of truffle oil, a little pepper and breadcrumbs mixed together for topping
Instructions:
1. Cook pasta until very al dente, 2–3 min less than package instructions; reserve 150 ml (⅔ cup) pasta water.
2. Melt butter until golden, then add black and white pepper to toast. Whisk in flour to form a roux. Slowly add double cream and whisk until thickened. Remove from heat and whisk in pecorino. Loosen with pasta water and season to taste. Toss pasta through the sauce until fully coated.
3. Spread half the pasta into the baking dish. Add the Emmental, then the remaining pasta. Top with truffle pepper breadcrumbs.
4. Bake at 180c fan for 20 to 25 minutes until breadcrumbs are golden, outer pasta is starting to crisp and the dish is bubbling.
5. Serve with a seasonal salad.
