Cacio e Pepe with Asparagus
Servings: 2 people
Ingredients
- Salt
- 250 g Long pasta e.g. Spaghetti or Linguine
- 150 g Pecorino freshly grated
- 1 tbs Black pepper freshly cracked
- 1 bunch Green asparagus chopped into chunks
Instructions
- Boil pasta in a very well salted water, 2-3 minutes shorter than the recommendation (for e.g. packaging recommends 9 minutes, boil pasta for 6-7 minutes).
- In the meantime, grate pecorino in a large mixing bowl.
- Before draining the pasta, reserve about 2 cups of the starchy pasta water.
- Add about 1½ cups of still hot pasta water to the pecorino and mix.
- In another pan, toast the freshly cracked black pepper for 2 minutes on medium heat.
- Add chopped asparagus and sauté until the color turns bright green, about 3-5 minutes.
- Add pasta.
- Turn the heat to medium low.
- Add the cheese and water mixture a little at a time, making sure all the cheese has melted before adding more.
- Keep mixing and moving the pasta around to ensure even melting.
- If the pasta looks a little dry, add the leftover starchy pasta water little by little.
- Enjoy! ;)