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Italian Pasta Cacio e Pepe with Crispy Sage & Toasted Breadcrumbs
Spaghetti tossed with toasted black pepper and reserved pasta water, mixed with Pecorino Romano, topped with crispy sage and breadcrumbs.
- 200 g spaghetti
- 100 g Pecorino Romano cheese, finely grated
- 2 tsp black pepper, freshly ground
- 12 leaves fresh sage leaves
- 80 g sourdough bread, torn into chunks
- 60 ml extra virgin olive oil
- 1 clove garlic clove, minced
- 1 tsp sea salt
- 1 tsp lemon zest
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Add to a shopping listHow the shopping list works →- Step 1
Toast breadcrumbs: Heat 30ml olive oil in a large frying pan over medium heat. Add torn bread chunks and cook, stirring frequently, for 5–7 minutes until golden and crispy. Add minced garlic in the final minute. Season with salt and set aside.
- Step 2
Crisp sage: In the same pan, add remaining 30ml olive oil over medium heat. Add sage leaves and fry for 2–3 minutes until crispy. Remove with a slotted spoon and drain on kitchen paper.
- Step 3
Cook pasta: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente (usually 9–10 minutes). Reserve 200ml pasta water before draining.
- Step 4
Make sauce: Return the empty pasta pot to low heat. Add freshly ground black pepper and toast for 1 minute until fragrant. Slowly add 150ml reserved pasta water, stirring constantly to create a light emulsion.
- Step 5
Combine: Add drained pasta to the pot with the pepper water. Remove from heat and immediately add grated Pecorino Romano in three additions, stirring vigorously after each addition to create a creamy sauce. Add more pasta water if needed to reach a silky consistency.
- Step 6
Plate and finish: Divide pasta between two bowls. Top with crispy sage leaves, toasted breadcrumbs, lemon zest, and a final crack of black pepper. Serve immediately.
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