Photo by Takeshi Arai on Pexels
Cacio e Pepe with Charred Courgette Ribbons
Cacio e pepe with spaghetti tossed with pecorino and reserved pasta water, plus coarsely ground black peppercorns.
- 100 g spaghetti
- 150 g courgette
- 40 g pecorino romano cheese
- 3 g black peppercorns
- 1 tbsp extra virgin olive oil
- 2 g sea salt
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil for the pasta
- Step 2
Using a vegetable peeler, create long ribbons from the courgette
- Step 3
Coarsely grind black peppercorns in a mortar and pestle
- Step 4
Finely grate pecorino romano cheese
- Step 5
Cook spaghetti according to package instructions until al dente, reserve 120ml pasta water before draining
- Step 6
While pasta cooks, heat olive oil in a large frying pan over medium-high heat
- Step 7
Add courgette ribbons and cook for 2-3 minutes until lightly charred and wilted
- Step 8
Add ground black pepper to the pan and toast for 30 seconds
- Step 9
Add drained hot pasta to the pan with courgette
- Step 10
Remove from heat, add 60ml pasta water and half the pecorino, toss vigorously
- Step 11
Add more pasta water if needed to create a creamy sauce that coats the pasta
- Step 12
Serve immediately topped with remaining pecorino and extra black pepper
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
