Support 1
Support 2
Sales

How to prepare Cacio e Pepe with asparagus

Cacio e Pepe with asparagus

NUTRITION: PER SERVING

CALORIES:  492 KCAL
FAT:  29.2 G (18 G SATURATED)
PROTEIN:  17.4 G
CARBOHYDRATES:  37.8 GRAMS (2.7 GRAMS OF SUGAR)
FIBER:  4.2 GRAMS
SALT:  0.9 G

elements

200 grams of spaghetti or pasta
100 grams of butter, cubes
300 grams of chopped asparagus
2 teaspoons freshly ground black pepper, plus extra for serving
100 grams of Parmesan (or vegetable substitute), freshly grated, plus an extra amount to serve

Method

Bring a large saucepan of salted water to a boil over medium heat. Cook the pasta for 2 minutes less than the recipe or until it is still bitten . Drain and store a glass of cooking liquid.
Meanwhile, melt the butter in a large, deep pan over low heat and add the asparagus. Cook slowly for 2 to 3 minutes, then add 100 ml of the reserved pasta cooking liquid and bring to a boil.
Add the peppers, drained pasta and grated cheese to the pan. Stir well for a minute or more to melt the cheese and make a thick sauce (if the sauce is too thick, add a little pasta).
Divide between hot bowls and serve immediately with salt, extra black pepper and some grated cheese.

Delicious. Hints

This is a take on the famous cacio e pepe pasta dish from Siena in Tuscany.
Pie is a kind of thick and handy pasta. You can buy pasta pasta online from souschef.co.uk and amazon.co.uk (or refresh it yourself).

دیدگاهتان را بنویسید

نشانی ایمیل شما منتشر نخواهد شد.

-- بارگیری کد امنیتی --