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Cacio e pea-pe recipe

Cacio e pea-pe recipe

3 ratings

This 5-ingredient pasta is a twist on the popular cacio e pepe dish. The pasta and peas are coated in a cheesy, glossy sauce for a speedy dinner you will love. See method

  • Serves 4
  • Takes 20 mins
  • 537 calories / serving
  • Vegetarian

Ingredients

  • 350g conchiglie
  • 200g petit pois
  • 1 tbsp whole black peppercorns, ground
  • 40g butter
  • 75g Parmesan or pecorino, finely grated

Each serving contains

  • Energy

    2260kj
    537kcal     27%

  • Fat

    16g 23%

  • Saturates

    9g 46%

  • Sugars

    5g 6%

  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 73.2g Protein 21.6g Fibre 8.1g

Method

  1. Cook the pasta 1 min less than pack instructions. Add the peas for the final 3 mins of cooking time, reserving a large mugful of the pasta water, then drain.
  2. Meanwhile, toast the ground pepper in a dry frying pan over a high heat for 1-2 mins until fragrant and toasty – be careful not to burn it. Add the butter and stir to melt. Pour in about 250ml pasta water and set aside.
  3. Add the peas and cooked pasta to the buttery pepper sauce and stir to coat.
  4. Slowly add in the Parmesan, a bit at a time, and stir to make a glossy sauce. Add a splash more pasta water if needed. Serve immediately.

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