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.


  • 100g fresh white crabmeat
  • 50g pecorino Romano, finely grated
  • 175g spaghetti
  • 2 tbsp olive oil
  • 1 tsp black peppercorns, 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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