This is a Grid Iron take on cacio e pepe: simple pasta, Pecorino Romano, black pepper and a glossy emulsion, finished with a savoury beef fat crumb. The truffle gives it a little Landman-(TV Series) style luxury, but the real character comes from the contrast between silky cheese sauce and crisp, deeply flavoured pangrattato.
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£10.25
Bitter leaf salad with lemon dressing
A salad of rocket, radicchio, chicory or watercress dressed with lemon juice and olive oil cuts through the cheese and beef fat beautifully. Keep it sharp and simple.
Roasted Tenderstem broccoli with garlic
Roast or griddle the broccoli until lightly charred, then finish with garlic, lemon and a little olive oil. The bitterness and char sit well against the richness of the pasta.
Charred hispi cabbage
Cut hispi cabbage into wedges, sear it hard in a pan, then finish with lemon and sea salt. It gives a sweet, smoky vegetable side without making the meal too heavy.
Tomato and shallot salad
Use ripe tomatoes, finely sliced shallots, red wine vinegar, olive oil and basil. The acidity brings freshness and stops the meal feeling too rich.
Grilled mushrooms with parsley and garlic
Mushrooms echo the earthy truffle flavour and work especially well if serving this as a more substantial supper.
Simple fennel and apple salad
Thinly sliced fennel and crisp apple with lemon juice, olive oil and black pepper gives a clean, aromatic contrast to the cheese and beef fat.
Use very finely grated cheese. A microplane or the finest side of a grater makes a big difference because the cheese melts more easily into the pasta water.
Keep the heat low when adding the cheese. If the pan is too hot, the cheese can seize and turn grainy.
Do not over-salt the pasta water. Pecorino Romano is salty, and the pangrattato also brings seasoning.
Make the pangrattato slightly more seasoned than you think. It acts almost like a savoury garnish, so it needs enough punch to stand out against the pasta.
Use truffle carefully. Fresh truffle is best added at the table, while truffle paste should be stirred through gently at the end. Truffle oil can become overpowering very quickly.
For a more Grid Iron version, use rendered Wagyu beef fat for the crumb. It gives a rounded, savoury richness without needing meat in the pasta itself.
Pinot Noir
A lighter Pinot Noir works well with the beef fat crumb and black pepper without overwhelming the cheese sauce.
Barbera d’Alba
Bright acidity and red fruit make Barbera a good match for rich pasta. It cuts through the Pecorino and keeps the dish lively.
Chianti Classico
Choose a fresher, not-too-oaky Chianti. The savoury cherry character works well with Parmesan, black pepper and toasted breadcrumbs.
Etna Rosso
Elegant, mineral and lightly earthy, this is excellent if you are using fresh truffle or mushrooms on the side.
Frascati Superiore
A natural Italian match for Roman-style pasta: fresh, gently herbal and not too heavy.
Verdicchio
Crisp but with enough texture to handle Pecorino and beef fat. Particularly good if you serve the pasta with bitter greens.
Gavi
Clean, almondy and fresh, Gavi gives a neat contrast to the savoury cheese and pepper.
White Burgundy
A lightly oaked Chardonnay works if you want a richer pairing, especially with truffle and the beef fat pangrattato.
Italian pilsner
Crisp, bitter and refreshing, it cuts through the richness and works well with black pepper.
Helles lager
Soft malt and clean bitterness make this an easy match for a creamy cheese-based pasta.
Saison
A dry, peppery saison pairs especially well with the cracked black pepper and herb-scented crumb.
Dry cider
A crisp dry cider brings acidity and a savoury apple note, which works nicely with the beef fat and Pecorino.
Sparkling lemon water with rosemary
Clean and aromatic, with enough sharpness to refresh the palate between bites.
Alcohol-free lager
A crisp alcohol-free lager works well here because it keeps the pairing simple and refreshing.
Verjus spritz
Verjus topped with sparkling water gives a wine-like acidity without alcohol, ideal with cheese and truffle.
Cold-brew black tea with lemon
The tannin in the tea helps balance the richness, while lemon keeps it bright.
