Cacio e Pepe
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.
Tags:
Veggie
•Quick
•Family Friendly
•Calorie Smart
•Climate Conscious
Allergens:
Wheat
•Milk
•Sulphites
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
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 unit(s)
Garlic
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Vegetable Stock
1 unit(s)
Cucumber
1 sachet(s)
Olives
Not included in your delivery
2 tsp
Pepper
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2655 kJ
Energy (kcal)635 kcal
Fat25.8 g
of which saturates13.4 g
Carbohydrate78.5 g
of which sugars10.4 g
Dietary Fiber1.2 g
Protein22.7 g
Cholesterol0 mg
Salt1.81 g
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.
Utensils
•Grater
•Colander
Instructions
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.
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, garlic, 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.
3
- Place a pan over medium heat with a drizzle of oil.
- Add the garlic and fry until fragrant, 1 min.
- Add the drained linguine and creme fraiche mixture to the pan.
- Loosen the sauce with the reserved pasta water if necessary. Season to taste with salt and pepper.
- Toss the salad leaves with the marinated veg.
4
- Plate up a helping of cacio e pepe.
- Serve the salad alongside.
