Pepperberry Cacio e Pepe
- 220g Barilla Spaghetti
- 2 garlic cloves thinly sliced
- 2 tbs Olive oil
- 2 tbs Tasmanian pepperberry finely chopped or roughly ground
- 400g finely grated parmesan
Cook pasta in salted water as per directions on packaging
Add garlic in pan with olive oil on medium heat to soften, careful not to burn the garlic
when pasta is ready use tongs to move pasta into the pan with the garlic.
Add most of the pepperberry.
Gradually add the grated cheese using the heat of the pasta to melt cheese and into a sauce. Spoon some of the pasta water into the pan and mix with the pasta and cheese for about 2 minutes to emulsify, add a little extra water if required to get the right consistency.
Recipe by Ben Milbourne