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Recipe Detail Page
Cacio e pepe: Spanish
Spring 2017
Like a blank canvas, this traditional cheese and pepper pasta lends itself beautifully to an array of flavourful garnishes.
1. Slice 1 cup (250 mL) cherry or grape tomatoes (preferably a mix of colours) in half. Arrange cut-side up over a parchment-lined baking sheet. Drizzle with 1 tbsp (15 mL) olive oil. Slow roast in a 325°F (160°C) oven until very soft, about 25 minutes. (This will make enough for 4 garnishes.) Serve one-quarter of warm or room-temperature tomatoes over a serving of cacio e pepe along with 1 slivered slice of jamón, preferably Ibérico.
