UCOOK’s own take on a Cacio e Pepe! Tender pasta tossed in a creamy black pepper and cheese sauce, served with bright green leaves and crispy onions.
Classy Cacio e Pepe Pasta
Classy Cacio e Pepe Pasta
with sun-dried tomatoes & fresh green leaves
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Balsamic Vinegar
- Crispy Onions
- Crushed Black Peppercorns
- Fresh Cream
- Grated Mozzarella
- Green Leaves
- Italian-style Hard Cheese
- Sun-Dried Tomatoes
- Wholewheat Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
HASTA LA PASTA
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
WHEN THE PASTA IS READY
Return the pot to a medium heat. Add the cream, the crushed black peppercorns (to taste) and the grated mozzarella. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, add a splash of pasta water until silky and smooth.
FINAL TOUCHES
When the sauce is done, add the cooked pasta and ½ the cheese ribbons. Toss until fully coated. Loosen with more pasta water if necessary. Cook for 1-2 minutes until warmed through. Season to taste.
A KICK OF FRESHNESS
In a salad bowl, add the balsamic vinegar (to taste), a drizzle of olive oil, and a sweetener of choice (to taste). Mix until the sweetener has fully dissolved. Add the rinsed green leaves, ½ the chopped sun-dried tomatoes, and seasoning. Toss until fully coated.
PEPE NIGHT!
Dish up the creamy cacio e pepe and serve with the fresh salad on the side. Sprinkle over the remaining cheese ribbons, the remaining chopped sun-dried tomatoes, and the crispy onions. Buon appetito!
Wholewheat Spaghetti - 100g
Fresh Cream - 100ml
Crushed Black Peppercorns - 10ml
Grated Mozzarella - 50g
Italian-style Hard Cheese - 30g
Balsamic Vinegar - 10ml
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Crispy Onions - 10ml
HASTA LA PASTA
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
WHEN THE PASTA IS READY
Return the pot to a medium heat. Add the cream, the crushed black peppercorns (to taste) and the grated mozzarella. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, add a splash of pasta water until silky and smooth.
FINAL TOUCHES
When the sauce is done, add the cooked pasta and ½ the cheese ribbons. Toss until fully coated. Loosen with more pasta water if necessary. Cook for 1-2 minutes until warmed through. Season to taste.
A KICK OF FRESHNESS
In a salad bowl, add the balsamic vinegar (to taste), a drizzle of olive oil, and a sweetener of choice (to taste). Mix until the sweetener has fully dissolved. Add the rinsed green leaves, ½ the chopped sun-dried tomatoes, and seasoning. Toss until fully coated.
PEPE NIGHT!
Dish up the creamy cacio e pepe and serve with the fresh salad on the side. Sprinkle over the remaining cheese ribbons, the remaining chopped sun-dried tomatoes, and the crispy onions. Buon appetito!
Wholewheat Spaghetti - 200g
Fresh Cream - 200ml
Crushed Black Peppercorns - 20ml
Grated Mozzarella - 100g
Italian-style Hard Cheese - 60g
Balsamic Vinegar - 20ml
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Crispy Onions - 20ml
HASTA LA PASTA
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
WHEN THE PASTA IS READY
Return the pot to a medium heat. Add the cream, the crushed black peppercorns (to taste) and the grated mozzarella. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, add a splash of pasta water until silky and smooth.
FINAL TOUCHES
When the sauce is done, add the cooked pasta and ½ the cheese ribbons. Toss until fully coated. Loosen with more pasta water if necessary. Cook for 1-2 minutes until warmed through. Season to taste.
A KICK OF FRESHNESS
In a salad bowl, add the balsamic vinegar (to taste), a drizzle of olive oil, and a sweetener of choice (to taste). Mix until the sweetener has fully dissolved. Add the rinsed green leaves, ½ the chopped sun-dried tomatoes, and seasoning. Toss until fully coated.
PEPE NIGHT!
Dish up the creamy cacio e pepe and serve with the fresh salad on the side. Sprinkle over the remaining cheese ribbons, the remaining chopped sun-dried tomatoes, and the crispy onions. Buon appetito!
Wholewheat Spaghetti - 300g
Fresh Cream - 300ml
Crushed Black Peppercorns - 30ml
Grated Mozzarella - 150g
Italian-style Hard Cheese - 90g
Balsamic Vinegar - 30ml
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Crispy Onions - 30ml
HASTA LA PASTA
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
WHEN THE PASTA IS READY
Return the pot to a medium heat. Add the cream, the crushed black peppercorns (to taste) and the grated mozzarella. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, add a splash of pasta water until silky and smooth.
FINAL TOUCHES
When the sauce is done, add the cooked pasta and ½ the cheese ribbons. Toss until fully coated. Loosen with more pasta water if necessary. Cook for 1-2 minutes until warmed through. Season to taste.
A KICK OF FRESHNESS
In a salad bowl, add the balsamic vinegar (to taste), a drizzle of olive oil, and a sweetener of choice (to taste). Mix until the sweetener has fully dissolved. Add the rinsed green leaves, ½ the chopped sun-dried tomatoes, and seasoning. Toss until fully coated.
PEPE NIGHT!
Dish up the creamy cacio e pepe and serve with the fresh salad on the side. Sprinkle over the remaining cheese ribbons, the remaining chopped sun-dried tomatoes, and the crispy onions. Buon appetito!
Wholewheat Spaghetti - 400g
Fresh Cream - 400ml
Crushed Black Peppercorns - 40ml
Grated Mozzarella - 200g
Italian-style Hard Cheese - 120g
Balsamic Vinegar - 40ml
Green Leaves - 80g
Sun-dried Tomatoes - 80g
Crispy Onions - 40ml
Frequently Asked Questions
What is the preparation time for Classy Cacio e Pepe Pasta?
The preparation time for Classy Cacio e Pepe Pasta with sun-dried tomatoes & fresh green leaves is between 10 and 25 minutes.
What is the total time required to make Classy Cacio e Pepe Pasta with sun-dried tomatoes & fresh green leaves?
The total time required to make Classy Cacio e Pepe Pasta with sun-dried tomatoes & fresh green leaves is between 25 and 45 minutes.
How many servings does Classy Cacio e Pepe Pasta provide?
4 servings
What are the main ingredients in Classy Cacio e Pepe Pasta?
Balsamic Vinegar, Crispy Onions, Crushed Black Peppercorns, Fresh Cream, Grated Mozzarella, Green Leaves, Italian-style Hard Cheese, Sun-Dried Tomatoes, Wholewheat Spaghetti
What is the nutritional information of Classy Cacio e Pepe Pasta?
Calories: 1081, Carbs: 88 grams, Fat: grams, Protein: 35.4 grams, Sugar: 15.2 grams, Salt: 845 grams
How do I prepare Classy Cacio e Pepe Pasta?
PEPE NIGHT!: Dish up the creamy cacio e pepe and serve with the fresh salad on the side. Sprinkle over the remaining cheese ribbons, the remaining chopped sun-dried tomatoes, and the crispy onions. Buon appetito! HASTA LA PASTA: Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking. WHEN THE PASTA IS READY: Return the pot to a medium heat. Add the cream, the crushed black peppercorns (to taste) and the grated mozzarella. Once starting to bubble, vigorously stir until the cheese is melted. If the sauce is too thick, add a splash of pasta water until silky and smooth. FINAL TOUCHES: When the sauce is done, add the cooked pasta and ½ the cheese ribbons. Toss until fully coated. Loosen with more pasta water if necessary. Cook for 1-2 minutes until warmed through. Season to taste. A KICK OF FRESHNESS: In a salad bowl, add the balsamic vinegar (to taste), a drizzle of olive oil, and a sweetener of choice (to taste). Mix until the sweetener has fully dissolved. Add the rinsed green leaves, ½ the chopped sun-dried tomatoes, and seasoning. Toss until fully coated.
What should be prepared from my kitchen to make Classy Cacio e Pepe Pasta?
Balsamic Vinegar, Crispy Onions, Crushed Black Peppercorns, Fresh Cream, Grated Mozzarella, Green Leaves, Italian-style Hard Cheese, Sun-Dried Tomatoes, Wholewheat Spaghetti
How many calories does Classy Cacio e Pepe Pasta have?
1081 calories
How much fat content does Classy Cacio e Pepe Pasta have?
grams