Cacio e Pepe Paste

Literally translating as “cheese and pepper”, Cacio e Pepe is an Italian classic. Of course, while the ingredients are minimal, finding that perfect cheese to pasta water ratio to ensure your sauce emulsifies isn’t always the easiest. Cue this rich and creamy paste...

Simply stir it through your pasta to create a decadent dinner in minutes. Or perhaps you’re looking for a new way to use this much-loved flavour combination? Read on to discover some quality Cooks’ Ingredients Cacio e Pepe Paste hacks and recipes you’re sure to love...

For a masterpiece in minutes, make a beeline for the creamy Cooks’ Ingredients Cacio e Pepe Paste. All you need to do is spoon it onto your cooked spaghetti with a little extra garlic and chilli, if you want to add a bit of a kick.

Ingredients

200g Essential Waitrose Spaghetti

1 tbsp oil

3 garlic cloves, finely chopped

pinch of chilli flakes (optional)

40g Cooks’ Ingredients Cacio e Pepe Paste

freshly ground black pepper

parmesan, grated, to serve (optional)

Method

1. Cook the pasta according to the packet instructions, then drain and reserve the cooking water.

2. Add the oil to a large saucepan over a medium heat, then add the garlic and chilli flakes, if using, and fry for 30 secs, before adding the spaghetti. Toss to coat in the garlicky oil, then add the Cacio e Pepe Paste along with 3-4 tbsp of the spaghetti cooking water.

3. Mix well so the spaghetti is completely coated in the creamy sauce, then serve with a good crack of black pepper and a little extra parmesan.

Pair creamy ricotta with the cheesy, peppery goodness of the Cooks’ Ingredients Cacio e Pepe Paste and you’ve got yourself an indulgent ravioli filling that’s sure to impress your dinner party guests!

Ingredients

200g pasta 00 flour, plus extra to dust

2 medium free-range eggs, beaten

40g Cooks’ Ingredients Cacio e Pepe Paste

250g Essential Waitrose Ricotta

6 tbsp Essential Waitrose Unsalted Butter

6 leaves Cooks’ Ingredients Sage

Method

1. Add the pasta flour to a large bowl and make a well in the middle. Crack the eggs into the centre, gradually bringing the flour into the eggs. Mix with your hands until a dough starts to form. Continue to knead for 10 mins until you get a smooth dough, adding in 1-1½ tbsp of cold water to loosen the mixture, if needed. Cover and leave to rest at room temperature for 30 mins.

2. Meanwhile, mix the Cooks’ Ingredients Cacio e Pepe Paste with the ricotta and a pinch of flaky sea salt. Add the filling to a piping bag and set aside for later.

3. Flour your work surface and take out half the rested dough, wrapping the other half to prevent it from drying out. Roll into a rectangle that’s thin enough to fit through the thickest setting of your pasta machine.

4. Roll the pasta through the machine, continuing to decrease the thickness until it fits through the thinnest setting (you should almost be able to see through the pasta). If your pasta is sticking to the machine, dust with a little more flour.

5. Cut your pasta sheet in half across the width so it's easier to work with, then pipe or spoon blobs of the ricotta mix onto the sheets around 4-5cm apart. Lightly wet the edges of the pasta sheet, then fold in half lengthways (you want it to cover the filling) and press down to seal. Push out the air and, using a knife or jagged ravioli cutter, cut to make individual ravioli. Slice a little extra off the top so they’re square, if you like.

6. Bring a pan of salted water to the boil and tip in the pasta. Cook for 3 mins.

7. Meanwhile, add the butter and sage leaves to a large pan with a pinch of flaky sea salt. Once the butter has melted and you can smell the sage, drain the ravioli and toss it through.

TIP: Freeze the ravioli in an airtight container for a speedy dinner that can be cooked in 4-5 mins.

You might also like...