Cacio e Pepe
with courgette and 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 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 sachet(s)
Hello Muscat
(Contains Celery)
½ sachet(s)
Mustard
(Contains Mustard)
1 unit(s)
Courgette
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
1 unit(s)
Garlic
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, 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 courgette and quarter lengthways. Chop into 1cm chunks.
- Cut the tomato into wedges.
- In a bowl mix together the creme fraiche, muscat, cheese, half the mustard and 2 tsp cracked black pepper (double both for 4p).
- In a large bowl, mix 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.
TIP: Don't be shy with the pepper—this is the star of the dish!
- Place a large pan over medium heat (no oil).
- Once hot, add the hazelnuts and cook, stirring, until lightly toasted, 2-3 mins.
- Remove from the pan and set aside.
TIP: Watch them like a hawk—they can burn easily.
- Peel and grate the garlic (or use a garlic press).
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add the garlic and 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.
- Remove the pan from the heat.
- Add the drained linguine and creme fraiche mixture to the courgettes.
- Loosen the sauce with the reserved pasta water if necessary.
- Season to taste with salt and pepper.
- Toss the salad leaves with the marinated tomatoes.
- Plate up a helping of cacio e pepe and serve the tomato salad alongside.
- Scatter the toasted hazelnuts over the top of the salad.
