Cooking can often feel like a chore, especially if you’re stuck for inspiration and ideas of what to cook. A dish loved by many, including Meghan Markle, cacio e pepe is a simple but delicious pasta that only takes 15 minutes to make, and can easily be added to a meal plan ahead of your week. It’s also a great option if you’re sticking to a budget, with cheese and pepper being the main ingredients of this Roman dish.
That doesn’t mean you can’t experiment with other flavours, especially if you find that the simplicity of cheese and pepper doesn’t quite satisfy your taste buds. Adding streaky bacon provides a salty crunch to this incredibly light dish, and this recipe for cacio e pepe uses a slightly healthier ingredient for a fresh and seasonal touch to the pasta.
Asparagus is often cooked and served as a side dish to a meal, but it’s also a delicious addition to several dishes, including cacio e pepe. Its buttery and nutty flavours make it a perfect pairing with the cheesy pasta.
The recipe shared by chef and food writer Georgie Mullen takes just five minutes to cook, and she even makes homemade pasta without “any specialist equipment” for this fresh and tasty meal.
It serves two people, but it can easily be doubled if you have little ones to feed during the week. Plus, making your own pasta at home is incredibly easy and a great activity for kids.
How to make cacio e pepe with asparagus
Ingredients
- For the sauce
- 55g salted butter
- Two and half teaspoons whole black peppercorns (crushed)
- 70g finely grated pecorino or parmesan
- 150g sliced asparagus
- Salt
For the pasta
- 200g 00 flour
- Half a tablespoon extra virgin olive oil
- 90ml warm water
- Course semolina for dusting
Method
Make your fresh pasta by adding your flour to a clean work surface and making a well in the centre. Sprinkle a pinch of salt and pour the warm water and olive oil into the well. Use a fork to add the flour into the well, and once it’s started to thicken, use your hands to knead in the rest of the flour. Continue kneading for a few minutes, dusting the surface with more flour if needed.
If the dough is struggling to come together, add a dash of water. Once done, leave the dough to rest for 10 minutes, and then knead for another five minutes until smooth and springy. Cover with a tea towel and leave to rest for 30 minutes.
Once ready, divide the dough in half and flatten into 3mm thick rectangular shapes. Slice the dough into 1.5cm strips and roll the strips into long strands. Place these on a baking tray and dust with coarse semolina.
Bring a pot of water to boil, and add salt. Cook the pasta with the asparagus for three minutes until al dente. While these are cooking, start the sauce. Melt your butter in a large pan over a medium heat and add the crushed black pepper, leaving it to toast for a minute.
Add a ladleful of pasta water to the black pepper and stir, then add the pasta and asparagus to the pan. Sprinkle the cheese over the pasta and allow everything to sit for 30 seconds before giving it a good stir. If the sauce is too thick, add more pasta water.
Divide the pasta between bowls and serve immediately, adding another generous sprinkle of cheese and any salt or pepper if needed.