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.
The quantities provided above are averages only.
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
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, 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.
- Meanwhile, trim the courgette then quarter lengthways. Chop into 1cm chunks.
- Cut the tomato into wedges.
- In a bowl, mix together the creme fraiche, mustard (if you're cooking for kids, you can use less mustard to reduce the heat), cheese, muscat 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 separate large bowl, mix together the balsamic glaze and 1 tbsp oil (double for 4p).
- Season to taste with salt and pepper.
- Toss the tomato in the dressing and leave aside to marinate.
- Place a large pan over medium heat (no oil).
- Once hot, add the pine nuts and cook, stirring, until lightly toasted, 2-3 mins. Remove from the pan.
- Return the pan to medium-high heat (no oil).
- When hot, cook the courgette until charred, 6-8 mins. Stir only every so often—this will allow the courgette to pick up a nice colour.
- Season with salt and pepper and remove pan from heat.
TIP: Watch the pine nuts like a hawk—they can burn easily.
- Pour the creme fraiche mixture into the pan (loosen with the reserved pasta water if necessary).
- Add the drained linguine and toss to coat in the sauce.
- Season to taste with salt and pepper.
- Plate up a bed of salad leaves and top with a hearty helping of cacio e pepe.
- Garnish with a scattering of toasted pine nuts.
- Serve with the marinated tomatoes on the side.
