Courgette cacio e pepe recipe
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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
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
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Shop ingredientsEach serving contains
- Energy
- 2325kJ 554.0kcal
- Fat
- 21g
- Saturates
- 12g
- Salt
- 1.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 67.5gProtein 20.3gFibre 5.6g
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Method
- 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.
- 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.
- 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
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.
