Pasta Cacio e Pepe mit fermentiertem Kampot Pfeffer - Pure Pepper

Pasta Cacio e Pepe with fermented Kampot pepper

The fermented Kampot pepper gives this classic Italian dish a special touch.


Ingredients (for 4 people)

400 g tonnarelli or spaghetti
250g + 50 g Pecorino Romano, finely grated
1 tbsp Fermented Kampot Vert , coarsely ground
salt for the cooking water

preparation

Bring a large pot of plenty of salted water to the boil.
Cook the pasta al dente according to the instructions on the packet. Before draining the pasta, keep about 250 ml of the cooking water.

In a large pan, mix 250g of the grated pecorino with about 200ml of the hot pasta water. Stir continuously until a creamy sauce forms.

Add the cooked pasta to the sauce in the pan and mix well until the pasta is evenly coated with the sauce.

Add the fermented green Kampot pepper and stir gently.

Divide the pasta between preheated plates and sprinkle with the remaining grated pecorino.