Aperol Spritz

Cacio e Pepe

Before you get started, just a friendly reminder to you and your Spritz Squad to wash your hands.
Serves 1


100g spaghetti
1/2 tsp cracked black pepper
2 tbsp unsalted butter

1/2 cup freshly grated parmesan (plus a little extra for garnish)
Small handful of rock salt


  1. Bring a medium pot of water to a rolling boil. Add in a small handful of salt. Cook spaghetti for 4-5 minutes. Or half the cooking time as stated on packet. Keep a ladle of pasta water aside for later.
  2. Meanwhile in a pan, melt 1 tsp butter with 1/2 tsp of freshly cracked pepper. Allow to bubble and cook stirring until pepper is fragrant. Do not brown the butter or burn the pepper.
  3. Add in the remaining butter, the 1/2 cooked spaghetti, and grated parmesan.
  4. Toss to coat and add in a small ladle full of pasta cooking water to loosen mixture and allow the pasta to cook for another 4 minutes till al dente. Add small amounts of pasta cooking water as needed. You want a silky slightly thick creamy sauce to form. Stir and toss continuously. This will help the starch release from the pasta as you cook it giving you a wonderful textured sauce.
  5. Serve in a warm bowl and finish with a final grating of parmesan cheese. Season with salt and pepper if needed.

Tip: Make this pasta even more delicious by stirring in an egg yolk off the heat, and maybe even a grating of fresh truffle when it’s in season. Divine!

Recipe courtesy of Sammy & Bella.