Pasta Cacio e Pepe with Crispy Sage and Toasted Breadcrumbs
Spaghetti cacio e pepe with Pecorino and black pepper, tossed with reserved pasta water, finished with crispy sage and toasted bread crumbs.
- 200 g spaghetti
- 100 g Pecorino Romano cheese, finely grated
- 2 tsp black pepper, freshly ground
- 12 leaves fresh sage leaves
- 80 g panettone or ciabatta, cubed
- 60 ml extra virgin olive oil
- 1 pinch sea salt
- 1 clove garlic clove, crushed
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Add to a shopping listHow the shopping list works →- Step 1
Toast the cubed bread in a dry frying pan over medium heat for 4-5 minutes, stirring frequently, until golden and crispy. Transfer to a plate and set aside.
- Step 2
In the same pan, heat 30 ml of olive oil over medium heat. Add the sage leaves and fry for 1-2 minutes until crispy and fragrant. Remove with a slotted spoon and drain on kitchen paper.
- Step 3
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to packet instructions until al dente, approximately 9-11 minutes.
- Step 4
While the pasta cooks, place the grated Pecorino Romano in a large mixing bowl. Add the freshly ground black pepper and stir to combine.
- Step 5
Reserve 240 ml of pasta cooking water before draining the spaghetti.
- Step 6
Add the hot drained pasta to the cheese and pepper mixture. Immediately begin tossing vigorously, adding pasta water gradually (about 60 ml at first) to create a silky, emulsified sauce. Continue tossing and adding water as needed until the sauce coats the pasta evenly and has a creamy consistency.
- Step 7
Divide the pasta between two warm bowls. Top with crispy breadcrumbs, fried sage leaves, and a drizzle of remaining olive oil. Finish with an extra grind of black pepper and a pinch of sea salt.
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