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Cacio e pea-pe recipe

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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

Ingredients

350g conchiglie
200g petit pois
1 tbsp whole black peppercorns, ground
40g butter
75g parmesan, 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

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.
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.
Add the peas and cooked pasta to the buttery pepper sauce and stir to coat.
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.

See more Pasta recipes