Cacio e pepe pasta with asparagus – video
This classic Italian dish of spaghetti, parmesan and black pepper is given a spring twist with the addition of asparagus.
This video was made for us by our friends at Fisher & Paykel, using their home appliances.
How to make:
- Bring a large pan of salted water to the boil over a medium heat. Cook the pasta for 2 minutes less than the packet instructions or until it still has bite. Drain, reserving one mugful of the cooking liquid.
- Meanwhile, melt the butter in a large deep pan over a low-medium heat and add the asparagus. Cook gently for 2-3 minutes, then add 100ml of the reserved pasta cooking liquid and bring to the boil.
- Add the pepper, drained pasta and grated cheese to the pan. Stir well for a minute or so until the cheese melts and forms a rich sauce (add a little more pasta cooking liquid if the sauce is too thick).
- Divide among warm bowls and serve straightaway, scattered with salt, extra black pepper and some more grated cheese.
Go for this creamy broccoli and bacon spaghetti for a meatier option.
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