Cavatelli cacio e pepe
HB-3362 · Hand-built original · Italian
Cavatelli cacio e pepe is a Italian dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
ItalianMain course40 minServes 460 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: dusting
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Servings:4quantities adjust to match
Ingredients
- 7oz '00' flour, plus extra for dusting
- 41/2oz boiling water
- coarse semolina, for dusting
- 31/2oz pecorino, grated
- salt and freshly ground black pepper
- 2 tbsp olive oil, to serve
Method
- Bring a large pot of salted water to a boil and cook the pasta until just tender, reserving some cooking water.
- Heat oil in a large pan and add ½oz boiling water, arse semolina, ½oz pecorino.
- Stir until softened and fragrant, then add the remaining sauce ingredients.
- Simmer for 30 seconds until the sauce comes together.
- Add the drained pasta to the pan with a splash of cooking water and toss for 1-2 minutes until coated.
- Serve immediately in warm bowls.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
60 kcalCalories
0 gProtein
0 gCarbs
6.8 gFat
0.9 gSaturates
0 gFibre
0 gSugars
0 mgSodium
0 mgCholesterol
0 mgPotassium
0 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data