You can't beat a cosy mid week dinner that double as lunch the next day, and this non traditional cacio e pepe pasta bake is a definitely a winter favourite.
By using the Zyliss pan, you can drain the pasta using the lid resulting in less clean up and more time to enjoy the delicious dish.
I prepped and grated the cheese using the Zyliss Drum Grater which clamps to the counter so I can shred everything quickly in different sizes and amounts.
Zyliss kitchen tools makes life and food prep so much easier, resulting in more time enjoying your food rather than making it.
Minimal cleaning, easy prep, cosy, warming and so delicious. Try this for your next cosy dinner!
Ingredients:
- 250g penne pasta
- 50g unsalted butter
- 2 tsp coarsely cracked black pepper
- 1 tsp freshly ground white pepper
- 2 tbsp plain flour
- 15g panko breadcrumbs plus oil
- 100ml double cream
- 200ml milk
- 150ml reserved pasta water
- 75g pecorino romano, grated
- 75g Emmental, grated
- A dash of truffle oil, a little pepper and breadcrumbs mixed together for topping
Zyliss Tools Used:
Method:
- Cook the pasta until very al dente (2-3 mins less than pack says) and reserve 150ml pasta water.
- Melt butter until golden, then add black and white pepper to toast.
- Whisk in flour to form a roux.
- Slowly add double cream and whisk until thickened.
- Remove from heat and whisk in pecorino.
- Loosen with pasta water and season to taste.
- Toss pasta through the sauce until fully coated.
- Spread half the pasta into the baking dish (I used this Zyliss one that has a lid so I can save leftovers in the dish).
- Add the Emmental, then the remaining pasta.
- Top with truffle pepper breadcrumbs.
- Bake at 180c fan for 20 to 25 minutes until breadcrumbs are golden, outer pasta is starting to crisp and the dish is bubbling.
- Serve with a salad, I’ve gone for a maple dijon kale salad, to lean into seasonality!
