Olive Magazine
Cacio e pepe rosso recipe

Cacio e pepe rosso

Published: October 30, 2017 at 5:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out this super easy vegetarian cacio e pepe rosso dish. We’ve used pink peppercorns rather than black peppercorns to add a bit of colour to this simple but delicious pasta recipe

  • Vegetarian
Nutrition:
NutrientUnit
kcal612
fat24.1g
saturates9.3g
carbs75g
sugars2.6g
fibre4.8g
protein21.3g
salt0.5g
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Make this cacio e pepe rosso, then check out London restaurant, Padella's special cacio e pepe, along with our crab cacio e pepe, fettuccine alfredo, spaghetti carbonara and more quick pasta recipes.

Ingredients

  • 200g spaghetti
  • 2 tbsp olive oil
  • a large knob butter
  • 1 clove garlic, squashed
  • 2 tsp pink peppercorns, crushed with a pestle and mortar
  • 50g grana padano (or veggie alternative), finely grated

Method

  • STEP 1

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

  • STEP 2

    Put the olive oil and the butter in a wide shallow pan. Add the garlic and pepper, then heat until melted. Cook for a couple of minutes, then scoop out the garlic.

  • STEP 3

    Tip in the spaghetti and 2 tbsp cooking water. Stir a few times, then add the cheese and another 2 tbsp water and toss together. The water, cheese and butter should come together to make a creamy sauce that coats the pasta – add a splash more water if it gets too thick. Serve in warm bowls with an extra sprinkle of pink pepper.

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