Cacio e pepe—literally translated as cheese and pepper—is a pasta dish that hails from the Italian city of Rome. The beauty of this recipe is the amazing flavours created using simple but standout ingredients.
180 g
Dried Linguine
(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)1 piece
Courgette
50 g
Grated Italian Style Hard Cheese
(ContainsMilk)10 g
Pine Nuts
(May be presentPeanut, Nuts, Sesame, Cereals containing gluten)40 g
Rocket
2 piece
Tomato
1 sachet
Mustard
(ContainsWheat, Barley, Mustard)1 sachet
Balsamic Glaze
(ContainsSulphites)125 g
Creme Fraiche
(ContainsMilk)to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
TIP: If you’re in a hurry you can boil the water in your kettle.
TIP: Don't be shy with the pepper—this is the star of the dish!
TIP: Watch the pine nuts like a hawk—they can burn easily.