Quick and Easy Cacio E Pepe Recipe with Crab

Crab cacio e pepe

  • serves 2
  • Easy

Take this cult pasta up a notch with a spike of briny shellfish


Try this crab cacio e pepe dish then check out London restaurant, Padella’s special cacio e pepe, along with our fettuccine alfredo and more quick pasta recipes.

Looking for crab recipes? Try our crab cakes, crab linguinecrab tostadas and plenty more.



  • fresh white crabmeat 100g
  • pecorino Romano 50g, finely grated
  • spaghetti 175g
  • olive oil 2 tbsp
  • black peppercorns 1 tsp, crushed, plus extra to serve


  • Step 1

    Spread the crabmeat out onto a plate and loosen it with a fork – this will help take off the chill of the fridge (if the crabmeat is too cold, the cheese could clump).

  • Step 2

    Put the pecorino in a bowl and gradually whisk in 4 tbsp of room-temperature water.

  • Step 3

    Cook the spaghetti in lots of boiling salted water until just tender, then drain, saving a cup of the cooking water.

  • Step 4

    Put the olive oil in a wide shallow pan and gently heat the pepper for a couple of minutes. Tip in the drained spaghetti and 2 tbsp of the cooking water. Stir a few times, then add the cheese and toss. It should come together to make a creamy sauce that coats the pasta. Add the crab and toss briefly to warm through. Serve on warm plates with an extra sprinkle of pepper.

Check out our best quick and easy spaghetti recipes here...


Nutritional Information

  • Kcals 562
  • Fat 20.5g
  • Saturates 6.3g
  • Carbs 65.1g
  • Sugars 2.1g
  • Fibre 3.9g
  • Protein 27.4g
  • Salt 1.5g