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Courgette cacio e pepe recipe

Courgette cacio e pepe recipe

20 ratings

Sponsored by Birra Moretti

Our twist on the classic cacio e pepe – translated as cheese and pepper – features seasonal courgette and is simplicity itself to make. Whip up for a delicious weekday dinner and have a taste of Italy on your table in just 15 minutes! See method

  • Serves 4
  • Takes 15 mins
  • 554 calories / serving
  • Vegetarian

Ingredients

  • 360g Tesco Finest Bucatini (or spaghetti)
  • 1 tbsp olive oil
  • 500g courgettes (about 3) sliced into 5mm rounds
  • 50g unsalted butter
  • 2 tsp black peppercorns, finely ground in a pestle & mortar (or 1 tsp finely ground black pepper)
  • 80g pecorino, finely grated plus extra to serve
  • 10g basil, leaves only, finely sliced plus extra leaves to serve

Perfect with:

  • Birra Moretti Premium Lager Beer Bottle 660ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

Perfect with:

  • Birra Moretti Premium Lager Beer Bottle 660ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

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    If you haven't got spaghetti, try using linguine instead

    Each serving contains

    • Energy

      2325kj
      554kcal       28%

    • Fat

      21g 30%

    • Saturates

      12g 58%

    • Sugars

      5g 5%

    • Salt

      1.4g 23%

    of the reference intake
    Carbohydrate 67.5g Protein 20.3g Fibre 5.6g

    Method

    1. Cook the pasta in a large pan of boiling water according to packet instructions, until al dente, then drain, reserving 300ml of the cooking water.
    2. Meanwhile, heat the oil in a large frying pan set over a medium high heat and fry the courgettes for 6-7 minutes, stirring regularly, until tender and lightly golden. Season well and remove to a plate or bowl.
    3. Add the butter to the frying pan and allow to melt over a medium heat, then add the pepper for another minute. Add the pasta and 250ml of the reserved cooking water with the pecorino and allow to sit for 1 minute before tossing together. The cheese should melt nicely into a sauce with the water, but you can add a splash more of the reserved water if it looks a little dry. Stir in the courgettes and basil. Serve immediately with a little extra pecorino and basil.

    See more Italian recipes

    Drinkaware

    Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.

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