© Kirsty Young Charlie Hibbert at Thyme’s cacio e pepe
The Tray Chic series of recipes and movie recommendations comes to us from the brother and sister team, Charlie & Milly Hibbert, at the helm of Cotswolds’ gem, Thyme. Milly has chosen the movies and dressed the trays with their Bertioli by Thyme linens, all designed by their mother – Thyme’s founder, Caryn, which are available at Thyme in Southrop and on www.thyme.co.uk; Charlie, who’s in charge of all things food at Thyme has put together these quick, simple and delicious recipes.
Movie Recommendation: The Big Night (1996)
Two Italian brothers struggle with the trials and tribulations of running a restaurant in 1950s New Jersey. Now, if we were to recommend the show stopper pasta dish cooked in the Big Night, firstly we'd have to know their secret recipe and secondly it certainly would not constitute a quick and simple dish! Instead, the fantastic Cacio e Pepe will allow you to settle into this classic movie in 15 minutes flat.
Tray: Caryn’s hand painted designs feature the flora and fauna found at Thyme. For our July tray I’ve chosen the Oak Leaf design; king of the woods, the oak is a symbol of strength, wisdom and nobility. Perfect for a ‘classic’ night in.
Food: Cacio e Pepe by Thyme’s Head Chef, Charlie Hibbert
Cacio e Pepe is a simply delicious pasta dish. Meaning literally "cheese and pepper", it is the perfect combination of ingredients to make a perfect meal.
Serves 2
Prep & cooking time: 15-20 minutes
Difficulty: easy
Ingredients
200g pici or tonnarelli (or thick spaghetti for a quick cupboard forage)
1 ½ tsp cracked black pepper
2 heaped tbsp butter
2 handful of pecorino (or Parmesan)
To serve...
Extra pecorino, grated for sprinkling
Method
Have a pot of salted, water boiling (enough to cover the pasta but not too much ) and a heavy based pan set to one side ready. Add the pasta into the water and stir. Allow the pasta to cook for one minute whilst the heavy based pan is heating up over a high heat. Put a ladle of the pasta water into heavy based pan and allow the water to reduce by two thirds. Into this pan of reduced water, add in the butter and pepper. Reserve a mugful of the pasta cooking water and drain off the pasta when cooked. Add the pasta into the pan of reduced water, butter and pepper and scatter over the pecorino, still over a high heat, beating everything together to form a smooth sauce. Add in a splash of the cooking water, and allow to cook out to form a smooth sauce that coats the pasta, stirring all the while. Divide between a couple of plates and eat immediately.
