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Cacio é Pepe is a creamy pasta with grated Västerbotten cheese that fits perfectly as everyday food.
350g pasta (spaghetti or bucatini)
1.5-2 tsp freshly ground black pepper
Cacio é Pepe with Västerbottensost®
Finely grate Västerbottensost cooking piece and place in a bowl.
Bring water to a boil for the pasta, a little smaller amount than normal but still so that it can cover the pasta. This is to get as rich a water as possible. Salt the water lightly.
Meanwhile, mortar black pepper so that it is fine but not a powder. Then measure out the amount of pepper you are going to use.
When the water boils, add the pasta. Drain about three-four minutes of the cooking time when it will be finished later.
While the pasta is boiling, turn on a frying pan over medium heat. When it’s hot, add the freshly ground black pepper and let it toast lightly but without burning. Then pour in a ladle of the pasta water into the skillet.
When the pasta has cooked at the previously specified time, transfer it to the skillet and gently stir. Keep in mind that there should always be a small amount of pasta water in the pan. If necessary, pour on more water.
While the pasta continues to cook, pour in a small amount of the hot pasta water into the grated cheese and stir, it should acquire a creamy texture.
Keep an eye on the pasta and then when it is almost ready (al dente), remove from heat and add the cheese cream. Stir until the cheese cream joins the pasta water, forming a creamy sauce.
4 / 5. 1
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