Vegemite Cacio e Pepe

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Vegemite Cacio e Pepe

Yield 6

Author Lucy Tweed

from book 2!

Ingredients

• 3⁄4 cup (185 g) softened salted butter
• 1⁄4 cup (40 g) Vegemite
• 500 g (1 lb 2 oz) dry bucatini or linguine (for a first date)
• 2 garlic cloves, finely chopped
• 2 tablespoons freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 11⁄2 cups (150 g) grated pecorino cheese
• 11⁄2 cups (150 g) grated grana padano cheese

Instructions

1. In a stand mixer with a paddle attachment, combine the softened butter and Vegemite until well mixed.
2. Bring a large pot of heavily salted water (at least 5 liters or 1 gallon) to a boil.
3. Cook the pasta according to the package instructions, setting a timer for 2 minutes less than al dente.
4. Meanwhile, in a large non-stick frying pan over medium heat, sauté the garlic and black pepper in olive oil until fragrant, about 4 minutes.
5. Once the pasta is ready, transfer it directly from the boiling water to the frying pan using tongs.
6. Reduce the heat to low and add grated pecorino and grana padano cheese in 1⁄2 cup increments, tossing and mixing gently with the tongs. Add pasta water if needed; the combination of water, butter, and cheese makes the sauce.
7. Continue tossing until the pasta is glossy and coated evenly. Remove from heat.
8. Optional: If the sauce seems too thick, add more pasta water to reach your desired consistency.
9. Serve immediately, and enjoy your creamy Vegemite pasta!

Nutrition Facts

Calories

1293

Fat

77 g

Sat. Fat

46 g

Carbs

72 g

Fiber

4 g

Net carbs

68 g

Sugar

4 g

Protein

76 g

Sodium

3090 mg

Cholesterol

219 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.