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 grams
Dried Linguine
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
1 unit(s)
Courgette
50 grams
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 Barley, Mustard, Wheat)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
125 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
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 and pop back in the pot.
- Drizzle with oil and stir through to stop it sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
- Cut the tomato into wedges.
- In a medium bowl mix together the creme fraiche, muscat, mustard (you can use less mustard to reduce the heat if you're cooking for kids), cheese 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 large bowl, mix together the balsamic glaze and 1 tbsp oil (double for 4p).
- Season to taste with salt and pepper.
- Add the tomato to the dressing and leave to marinate.
- Place a large pan over medium heat (no oil).
- Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. Transfer from the pan.
- Return the pan to a medium-high heat (no oil).
- When hot, add the courgette and cook until charred, 6-8 mins. Stir only every few minutes—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 and drained linguine to the courgettes.
- Loosen the sauce with the reserved pasta water if necessary.
- Season to taste with salt and pepper.
- Plate up a bed of rocket and top with a helping of cacio e pepe.
- Scatter the toasted pine nuts over the top.
- Serve with the marinated tomatoes on the side.
