Cacio e pepe rosso recipe

Cacio e pepe rosso

Name: Cacio e pepe rosso
Total time: 15 min
Yield: Serves 2
Cuisine: Italian
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

Published: October 30, 2017 at 5:00 PM

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Serves 2

Easy

Total time: 15 mins

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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

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Alternatives

Complete the dish

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

Nutrition

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

Nutrition: per serving

kcal612
fat24.1g
saturates9.3g
carbs75g
sugars2.6g
fibre4.8g
protein21.3g
salt0.5g

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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