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
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Serves: 4 - 6 People
Ingredients
- 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
Method
- 1)
Pop a pot of water on the boil for your pasta and add good pinch of salt.
- 2)
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.
- 3)
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.
- 4)
Add the Linguine to the boiling water.
- 5)
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.
- 6)
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.
- 7)
Transfer to your favourite pasta bowls and top with the remaining olive bread & speck prangratatto.