Close this search box.

Pasta Cacio e Pepe with Spicy Hungarian Salami

Share this recipe

@emilie_murmure | By Emilie Gaillet


500 g spaghetti
3 tbsp. salted butter
Freshly ground black pepper
¾ c. freshly grated parmesan
⅓ c. freshly grated pecorino
10 slices Nostrano Spicy Hungarian Salami


Bring a large pot of salted water to a boil. Cook pasta according to instructions on package. Drain, reserving 2 cups of cooking water for the recipe.
In the same pot, melt the butter, add a good amount of black pepper and ½ cup cooking water then add the spaghetti.
Reduce heat to minimum, add the parmesan and toss until it melts and coats the pasta. Add the pecorino and mix well.
If the pasta is dry, correct by adding cooking water a bit at a time. The mixture needs to be creamy.
Add the coarsely chopped spicy Hungarian salami and gently combine.
Serve on plates and enjoy immediately.

Note: To reheat the pasta dish, add a little cooking water to thin out the sauce.

Products related to this recipe