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.
The quantities provided above are averages only.
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
40 grams
Salad Leaves
2 unit(s)
Tomato
1 sachet(s)
Mustard
(Contains Mustard)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Hello Muscat
(Contains Celery)
120 grams
Peas
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 them like a hawk—they can burn easily.