Cacio e Pepe with Bacon
with marinated tomato salad
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:
Quick
•Veggie
•Family Friendly
Allergens:
Wheat
•Milk
•Sulphites
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains: Wheat May be present: Mustard, Soya)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
40 grams
Salad Leaves
2 unit(s)
Tomato
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Garlic
2 sachet(s)
Cracked Black Pepper
1 sachet(s)
Vegetable Stock
1 unit(s)
Cucumber
1 sachet(s)
Olives
130 grams
Irish Bacon
Not included in your delivery
2 tsp
Pepper
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3434 kJ
Energy (kcal)821 kcal
Fat41.4 g
of which saturates18.6 g
Carbohydrate80.9 g
of which sugars7.9 g
Dietary Fiber5.2 g
Protein33 g
Cholesterol0 mg
Salt7.51 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking Steps
1
- 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, 10-12 mins.
- Once cooked, reserve a cup of the pasta water then drain the linguine 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.
2
- Trim the cucumber and quarter lengthways. Chop into 1cm chunks. Cut the tomato into wedges.
- Peel and grate the garlic (or use a garlic press).
- In a bowl mix together the creme fraiche, stock, cheese and cracked black pepper.
- In a separate bowl, mix the balsamic glaze and 1 tbsp oil (per 2P). Season to taste with salt and pepper.
- Add the tomato, olives and cucumber to the balsamic dressing and leave to marinate.
3
- Place a pan over medium heat with a drizzle of oil.
- Add the garlic and fry until fragrant, 30 secs.
- Add the drained linguine and creme fraiche mixture to the pan and allow to warm through.
- Loosen the sauce with as much reserved pasta water as necessary. Season to taste with salt and pepper.
- Toss the salad leaves with the marinated veg. Season to taste with salt and pepper.
NOTE: Adding bacon? Chop into 2cm cubes then fry for 3-4 mins before making the sauce.
4
- Plate up a helping of cacio e pepe.
- Serve the salad alongside.
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