Cacio e Pepe

Cacio e Pepe, a classic Roman pasta dish, is known for its simplicity and bold flavors. But what if you could take this traditional recipe to the next level by incorporating Kayanoya Original Mushroom Stock Powder? Let's explore how this umami-rich ingredient can elevate your Cacio e Pepe experience.

4 Servings

18 oz dry spaghetti
3 oz unsalted butter
6 oz Parmesan cheese
Black pepper powder to taste
3 packets Kayanoya Original Mushroom Stock Powder (remove from packet)

Directions

Bring about 5 to 6 quarts of water with 3 to 4 tablespoons salt to a boil. Cook the pasta following the instructions on the package of the product. Drain the pasta and reserve about 2 cups of the pasta cooking water in a small bowl.
In a large and deep skillet add the butter. Place it over low heat and cook until butter is melted. Add 1¼ cups of the reserved pasta cooking water and Kayanoya Original Mushroom Stock Powder. Stir the mixture and turn off the heat.
Add the cooked & drained pasta, Parmesan cheese and black pepper powder to the skillet and toss the pasta with the sauce. Add additional reserved pasta cooking water if necessary.
Divide the pasta into four pasta serving bowls. Sprinkle additional cheese and black pepper powder if over each portion if desired.