Cacio e Pepe

A deceptively simple Roman pasta of tonnarelli tossed with Pecorino Romano and a bold crack of black pepper.

Ingredients

• 400g ground pork
• 2 cups ladyfingers
• 1 tbsp sliced leeks
• 2 tsp dried oregano
• 3 tbsp unsalted butter
• 2 carrots, chopped
• a handful of fresh rosemary, chopped
• a drizzle of balsamic vinegar
• 2 cups vegetable stock
• 1 tsp grated nutmeg

Instructions

1. 1

   Pat the Italian sausage dry, season generously with salt, pepper, and fennel seeds, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the Italian sausage until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the red pepper flakes and yellow onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the Italian sausage to the pan, pour in the vegetable stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the Italian sausage is tender and cooked through, roughly 15 mins.

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