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    Bucatini cacio e pepe with Grana Padano, lemon and basil

    4 per.
    T220 min


    • 420 g of bucatini pasta
    • 250/300 g of grated Grana Padano Riserva over 20 months
    • 1 lemon
    • 1 sprig of basil
    • Salt and pepper to taste


    STEP 1

    Drop the pasta in salted boiling water and cook until al dente (you want the pasta to be cooked but with a little bite to it).
    Meanwhile in a large bowl mix the grated cheese with just a touch of hot water (not boiling, not salted). Mix with a spatula until the cheese and water combine into a paste.

    STEP 2

    This step will help the cheese not to split when mixed with the hot pasta. Remember, you can add more cheese to the paste if too watery (or the water was too hot!) and you can also add more water to the paste if it is not coming together.
    Now drain the pasta and make sure to save some cooking water. Put the pasta straight into the bowl with the cheese paste and mix to coat well.

    STEP 3

    Add freshly ground black pepper and taste to check the seasoning. If necessary, add more cheese if you want it more powerful and add more pasta water (not boiling) to loosen up the dressing.
    When creamy and you are happy with the taste, plate and garnish with more black pepper, lemon zest and fresh basil leaves.