Olive Magazine
Quick and Easy Cacio E Pepe Recipe with Crab

Crab cacio e pepe

Published: August 15, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal562
fat20.5g
saturates6.3g
carbs65.1g
sugars2.1g
fibre3.9g
protein27.4g
salt1.5g
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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 linguine, crab mac 'n' cheese and plenty more.

Ingredients

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

Method

  • 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.

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