Cacio e pepe is a minimalist meal that provides maximum flavour: it literally means “cheese and pepper”. Here, I’ve added a spike of garlic and kimchi for a gorgeous glow-up – and it truly is exceptional. Don’t be deceived: this quick and easy pasta dish has hidden depths that never disappoint.
1½ tsp black peppercorns, plus extra, cracked, to serve
300g (10.5 oz) spaghetti
80g (3 oz) butter
3 garlic cloves, finely chopped
1 cup kimchi, finely chopped
1 cup finely grated pecorino, plus extra to serve
- Use a mortar and pestle to grind the pepper to a coarse powder. Set aside.
- Cook the pasta in a large saucepan of salted water for 10 minutes or until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
- Meanwhile, melt 25g of the butter in large frying pan. Add the garlic and pepper and cook for a minute or until aromatic. Add the kimchi and cook, stirring for 1 minute or until warmed through. Add the remaining butter and cook until melted. Slowly stir in the reserved pasta water. Remove from heat.
- Add the pasta and pecorino to the pan. Toss until the sauce is thick, glossy and coats the pasta.
- Serve immediately, sprinkled with extra pecorino and cracked pepper.
