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Cacio e Pepe with Chorizo

Cacio e Pepe with Chorizo

with marinated tomato salad
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Get 50% off your first box!
Calories
: 
766 kcal
Protein
: 
32.5g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

110 grams

Creme Fraiche

(Contains: Milk)

180 grams

Dried Linguine

(Contains: Soya, Mustard, May contain traces of allergens, Cereals containing gluten, Wheat)

1 unit(s)

Cucumber

1 sachet(s)

Vegetable Stock

90 grams

Chorizo

(Contains: Milk)

1 unit(s)

Garlic

2 unit(s)

Tomato

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

30 grams

Olives

40 grams

Salad Leaves

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

2 sachet(s)

Cracked Black Pepper

Not included in your delivery

2 tsp

Pepper

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3205 kJ
Energy (kcal)766 kcal
Fat35 g
of which saturates16.4 g
Carbohydrate79.5 g
of which sugars7.6 g
Dietary Fiber5.5 g
Protein32.5 g
Cholesterol14 mg
Salt7.2 g
Trans Fat0.2 g
Potassium315.8 mg
Calcium22.2 mg
Iron1 mg
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.
•Grater
•Colander

Cooking steps

Cook the Pasta
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.

Get Prepped
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.
Coat the Linguine
3
  • Place a pan over medium heat without oil. Fry the chorizo, 3-4 mins.
  • 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.
Finish and Serve
4
  • Plate up a helping of cacio e pepe.
  • Serve the salad alongside.
Meal right image

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