Cacio e Pepe
with charred courgette and marinated tomatoes
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.
Ingredients
180 g
Dried Linguine
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
1 piece
Courgette
50 g
Grated Italian Style Hard Cheese
(Contains Milk)
10 g
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
40 g
Rocket
2 piece
Tomato
1 sachet
Mustard
(Contains Barley, Mustard, Wheat)
1 sachet
Balsamic Glaze
(Contains Sulphites)
125 g
Creme Fraiche
(Contains Milk)
1 sachet
Hello Muscat
(Contains Celery)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
- 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 a cup of the pasta water then drain the pasta in a colander.
- Pop back in the pot, off the heat, drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, trim the courgette then quarter lengthways. Chop into 1cm chunks.
- Cut the tomato into wedges.
- In a bowl mix together the creme fraiche, mustard (if you're cooking for kids, you can use less mustard to reduce the heat), cheese, muscat 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 separate large bowl, mix together the balsamic glaze and 1 tbsp oil (double for 4p).
- Season to taste with salt and pepper.
- Toss the tomato in the dressing and leave to marinate.
- Place a large pan over medium heat (without oil).
- Once hot, add the pine nuts and dry-fry, stirring, until lightly toasted, 2-3 mins. Transfer from the pan.
- Return the pan to medium-high heat (without oil).
- When hot, add the courgette and cook until charred, 6-8 mins. Stir only every so often—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 creme fraiche mixture to the pan, loosening with the reserved pasta water if necessary.
- Add the drained linguine and toss to coat in the sauce.
- Season to taste with salt and pepper.
- Plate up a bed of salad leaves and top with a hearty helping of cacio e pepe.
- Garnish with a scattering of toasted pine nuts.
- Serve with the marinated tomatoes on the side.