Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Kale Cacio e Pepe
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 21 mg
- Sodium
- 203 mg
Despite the incredible simplicity of its ingredients, a true cacio e pepe takes a little practice in order to get right the almost alchemical blend of cheese and water to form that glossy, coating sauce. Though as it is so delicious, you won't mind how many times you practice making it!
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 21 mg
- Sodium
- 203 mg
Ingredients
Directions
Special equipment:
Wide shallow pan, large high-sided frying pan- Bring a shallow pan of water to the boil with plenty of salt. Add the pasta (the water should only just cover it) and simmer for 10 to 12 minutes until the pasta is tender, adding the kale 3 to 4 minutes before the end of the pasta cooking time.
- At the same time, melt the butter in a large, high-sided frying pan, add the black peppercorns, then tip into a large bowl. Add the pecorino and mix together. Scoop out 250 milliliters (1 cup) of the pasta water while the pasta is still cooking and beat a little splash into the bowl to make a paste, then keep adding water gradually until you have a smooth sauce.
- Drain the pasta and add it to the bowl of cheesy sauce along with the kale. Stir together, adding a little more pasta water until the whole thing is coated in a glorious glossy sauce. Serve immediately.
Cook’s Note
Make it veggie: swap the pecorino for a vegetarian alternative.
