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Cacio e Pepe Pasta

Prep Time:

10 Minutes

Cook Time:

10 Minutes


4 Servings


About the Recipe


  • 8 oz spaghettini

  • 2 tbsp unsalted butter

  • 1 cup freshly grated Pecorino Romano

  • 1/2 teaspoon cracked black pepper


  • Bring well-salted water to a boil and add the spaghettini, cook until el dente

  • Grind your peppercorns in a mortar and pestle, or - if you don't have that - put them in a plastic bag and batter them with a rolling pin. Or a light hammer if everything else fails!

  • Pop the ground pepper into a dry, hot pan and toast them until you really smell the pepper. You might get a bit of smoke - get ready with the water!

  • Add a couple of ladles of water from the pasta - watch out for the hit of steam and pepper!

  • Stir it through

  • Grate the pecorino cheese into a bowl

  • Add a ladle of pasta water to the bowl and stir the cheese into a thick cream

  • Transfer the el dente pasta to the pan with the pepper

  • Don't drain the pasta, just tong it across with any water clinging to it. Keep the pasta water in the pot in case you need to add any to the pan

  • Cook the pasta for another 2 minutes in the pan, stirring the pepper water through it, and add more water if necessary

  • Add your bowl of pecorino/water cream and stir it through

  • Plate it up - you're done!

  • Sprinkle some fresh pepper and grated pecorino over the servings

Step 1

Cut avocado in half, deseed and peel the skin using a spoon. Mash the flesh of two of them with the back of a fork, and dice the other two into cubes. Step 2

Mix the mashed avocado with the diced onion, shallot, cilantro, and parsley. Fold in sour cream and lime juice. Add Roasted Delicata spice blend, fleur de sel and black pepper to taste.

Step 3

Add the remaining diced avocado and tomatoes into the mashed avocado mixture, and fold to combine.

Step 4

Enjoy immediately or store in the fridge for up to 3 days.


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