Recipes
Recipes

Cacio e pepe

Want to make a meal with what’s left in your cupboards? Food assistant Mandy James shares her go-to budget dish…

Want to make a meal with what’s left in your cupboards? Food assistant Mandy James shares her go-to budget dish…

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(6 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 2

Cooking Time

Price: £1.47 per serving

Nutritional Information

Each 340g serving contains

Energy
3087kj
738kcal
37%
Fat
23.8g
High
34%
Saturates
13.6g
Med
68%
Sugars
3.1g
Low
3%
Salt
0.99g
Med
17%
of your reference intake.
Typical energy values per 100g:
908kj/217kcal

Ingredients

250g long pasta, such as spaghetti

10g unsalted butter

3tsp whole black peppercorns

120g Parmesan or other Italian hard cheese, grated, plus extra to serve

Method

1
Bring a large pan of water to the boil. Add the pasta and cook according to the pack instructions until tender but still with some bite.
2
Meanwhile, add the butter and peppercorns to another large pan and fry for 2 mins on a low heat.
3
Drain the pasta, reserving 100ml of the cooking water. Add both to the peppercorn mixture and combine.
4
Sprinkle over the Parmesan and continue cooking, tossing together until combined. Serve topped with extra ground pepper and Parmesan.

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