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Leek cacio e pepe

Two bowls of leek cacio e pepe

Leek cacio e pepe

Name: Leek cacio e pepe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 50g unsalted butter; 4 leeks roughly 300g, finely sliced; 300g spaghetti; 3 garlic cloves finely sliced; 50g parmesan or vegetarian alternative, finely grated, plus extra to serve

Helena Busiakiewicz

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.3 out of 5.13 ratingsRate

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Try a twist on the traditional Italian pasta dish cacio e pepe (made with cheese and pepper) by adding leeks for green freshness and savoury depth

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g unsalted butter
4 leeks

roughly 300g, finely sliced
300g spaghetti
3 garlic cloves

finely sliced
50g parmesan

or vegetarian alternative, finely grated, plus extra to serve

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Nutrition: Per serving

kcal445
fat16g
saturates9g
carbs58g
sugars4g
fibre7g

high
protein15g
salt0.3g

Method

step 1

Heat a large, deep frying pan over a medium-low heat. Melt the butter until foaming, then scatter in the leeks. Cook for 20-25 mins until completely softened.
step 2

Meanwhile, bring a large pan of salted water to the boil, then add the pasta and cook until al dente, saving a mugful of pasta water (roughly 170ml). Turn the heat up slightly on the pan of leeks, and sprinkle in
1 tsp black pepper and the garlic. Cook for 3-4 mins until fragrant, then add the pasta to the pan, along with the cheese and reserved pasta cooking water.
step 3

Mix well, tossing until the sauce is creamy and emulsified. Serve with more black pepper and cheese sprinkled over the top.

Recipe from Good Food magazine, June 2024

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A star rating of 4.3 out of 5.13 ratings

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