
Cacio e pepe
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4 out of 5.74 ratingsRate
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Whip up Good Food's version of cacio e pepe for an easy, speedy lunch
Nut-free
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Try this recipe for cacio e pepe, then check out our cacio e pepe butter beans and gnocchi cacio e pepe.
Ingredients
Nutrition
Units:
MetricUS
-
200g bucatini or spaghetti
-
25g butter
-
2 tsp whole black peppercorns
ground, or 1 tsp freshly ground black pepper
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50g pecorino
or parmesan, finely grated
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Nutrition: Per serving
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kcal565
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fat19g
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saturates12g
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carbs75g
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sugars3g
low
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fibre4g
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protein21g
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salt0.66g
low
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Method
-
step 1
Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
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step 2
Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don’t stir – wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.
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A star rating of 4 out of 5.74 ratings
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