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Cacio e Pepe

Cacio e Pepe

with charred courgette and marinated tomatoes

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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.

Tags:Chef's ChoiceQuickFamily FriendlyVeggie
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

180 g

Dried Linguine

(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)

1 piece


50 g

Grated Italian Style Hard Cheese


10 g

Pine Nuts

(May be presentPeanut, Nuts, Sesame, Cereals containing gluten)

40 g


2 piece


1 sachet


(ContainsWheat, Barley, Mustard)

1 sachet

Balsamic Glaze


125 g

Creme Fraiche


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)737 kcal
Energy (kJ)3084 kJ
Fat36.76 g
of which saturates21.1 g
Carbohydrate74.74 g
of which sugars12.53 g
Dietary Fiber0 g
Protein24.81 g
Cholesterol0 mg
Salt0.67 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Boil a large pot of salted water for the pasta
  • When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 12 mins.
  • Once cooked, reserve ½ cup of the pasta water, then drain the pasta in a colander and pop back in the pot. 
  • Drizzle with oil and stir through to stop it sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

  • Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
  • Cut the tomato into wedges.
  • In a medium bowl mix together the creme fraiche, mustard, cheese and 2 tsp cracked black pepper (double for 4p).

TIP: Don't be shy with the pepper—this is the star of the dish!

  • In a large bowl, mix together the balsamic glaze and 1 tbsp oil (double for 4p).
  • Season to taste with salt and pepper.
  • Add the tomato to the dressing and leave to marinate.
  • Place a large pan over medium heat (no oil). 
  • Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. Transfer from the pan. 
  • Return the pan to a medium-high heat (no oil).
  • When hot, add the courgette and cook until charred, 6-8 mins. Turn only every few minutes—this will allow the courgette to pick up a nice colour. 
  • Season with salt and pepper.

TIP: Watch the pine nuts like a hawk—they can burn easily.

  • Remove the pan from the heat.
  • Add the drained linguine and creme fraiche mixture to the courgettes
  • Loosen the sauce with the reserved pasta water if necessary.
  • Season to taste with salt and pepper.
  • Plate up a bed of rocket and top with a helping of cacio e pepe. 
  • Scatter the toasted pine nuts over the top.
  • Serve with the marinated tomatoes on the side.