Cacio e pea-pe recipe
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 or pecorino, finely grated
Each serving contains
- Energy
- 2260kJ 537.0kcal
- Fat
- 16g
- Saturates
- 9g
- Salt
- 0.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 73.2gProtein 21.6gFibre 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
