Cacio e pepe translates to literally cheese and pepper pasta, two of the greatest things on foodie earth in my opinion.
For my debut column I wanted to share my simple miso red pepper version, taken from my latest free cookbook, Essential Flavour, I’ve given the original Roman dish a fresh twist with red pepper and added intensity with the miso paste creating what’s known as synergistic umami (when two types of savouriness come together to create a higher intensity of savouriness).
Miso is my favourite ingredient, a staple at my Life Kitchen cookery. Its savoury and salty depth comes from fermenting soy beans and I use it across a range of dishes, I’m sure you’ll see it a lot in my recipes.
