Cacio e pepe with asparagus
- May 2018
- Serves 4 as a starter, 2 as a main
- Hands-on time 20 min
Cacio e pepe is one of the simplest – and tastiest – pasta dishes you can make. The original version is just three ingredients, cheese, pepper and pasta, but we’ve added asparagus for a seasonal twist.
If you like the look of this, how about our creamy broccoli and bacon spaghetti?
- 29.2g (18g saturated)
- 37.8g (2.7g sugars)
- 200g spaghetti or pici pasta
- 100g butter, cubed
- 300g asparagus, trimmed
- 2 tsp freshly ground black pepper, plus extra to serve
- 100g parmesan (or vegetarian alternative), freshly grated, plus extra to serve
- Bring a large pan of salted water to the boil over a medium heat. Cook the pasta for 2 minutes less than the packet instructions or until it still has bite. Drain, reserving one mugful of the cooking liquid.
- Meanwhile, melt the butter in a large deep pan over a low-medium heat and add the asparagus. Cook gently for 2-3 minutes, then add 100ml of the reserved pasta cooking liquid and bring to the boil.
- Add the pepper, drained pasta and grated cheese to the pan. Stir well for a minute or so until the cheese melts and forms a rich sauce (add a little more pasta cooking liquid if the sauce is too thick).
- Divide among warm bowls and serve straightaway, scattered with salt, extra black pepper and some more grated cheese.
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