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.
The quantities provided above are averages only.
Ingredients
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
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
30 grams
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
Utensils
Cooking steps
- 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.
- 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.
- Chop the bacon into 2cm cubes.
- Place a pan over medium heat with a drizzle of oil.
- Add the bacon and garlic and fry until fragrant, 3-4 mins. IMPORTANT: Cook bacon thoroughly.
- 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.
- Plate up a helping of cacio e pepe.
- Serve the salad alongside.
