We dished up this banging pasta using @sanremopasta’s Linguine for our flood relief raffle dinner winners. Our take on ‘Cacio e Pepe’ topped with olive & speck pangrattato. Follow along to recreate this recipe at home!
Cacio e pepe
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4 - 6 People
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Serves: 4 - 6 People
- 500 g San Remo Linguine
- Flakey salt
- 200 g Speck/Guanciale (optional)
- 200 g Olive bread
- 250 g Parmigiano Reggiano
- 250 g Pecorino Romano
- 200 ml Crème friache
- 1 Lemon
- 1 Tbsp Freshly cracked black pepper
- 250 ml Pasta water
Pop a pot of water on the boil for your pasta and add good pinch of salt.
Finely dice 200g of speck and add it to a pan on medium heat for 5 mins until fat has rendered down and speck is nice and crispy.
While speck is rendering down whizz up 400g of olive bread in a food processor to a fine crumb. Add that to the pan once the speck has rendered. Once the mixture is crisp turn off the heat and set it aside.
Add the Linguine to the boiling water.
Grate or food process 250g Parmigiano Reggiano and 250g Pecorino Romano and add into a mixing bowl. Add 200ml crème fraiche, the zest of 1 lemon, 1 tablespoon of freshly cracked black pepper and 250ml of boiling pasta water. Give it a stir to combine.
Once the pasta is cooked, strain it off and add the cheese mixture to the pasta stirring it through. Add and stir through the majority of the olive bread & speck pangrattato reserving some for topping.
Transfer to your favourite pasta bowls and top with the remaining olive bread & speck prangratatto.