• iamchef

Easy spinach cacio e pepe

Happy Friday friends, what are you doing tonight? Making pasta and cracking open a nice bottle of red? GREAT, ME TOO. I like nothing more than an occasional Friday night in, cooking up some food and sipping on some nice wine, pretending to be all sophisticated and adult — It's convincing, I know. Honestly though, I really think I outdid myself on this super basic, yet totally delicious recipe. I legit ate the plate in this picture for breakfast after I shot it. I know you're probably thinking, "for breakfast? What a monster!" But that's the fun thing about being an adult, you can eat pasta for breakfast and no one is there to give you a hard time about it. Take that society, I'ma be cacio e pepe'ing my way to work every morning from now on, smiling away lovingly with my face covered in parmesan. Anyway, spinach cacio e pepe, lets do this!

TIME: 20 mins SERVES: 2


250g of spaghetti

40g of Pecorino Romano, grated

40g of Parmigiano-Reggiano, grated

Handful of kosher salt

150g of fresh spinach

50g of fresh rocket

1 egg yolk

1 tablespoon of whole black peppercorns, toasted

3 cloves of garlic, chopped

1 handful of fresh basil, chopped


1.) Dissolve a handful of salt in a skillet or large frying pan of water and bring to the boil. Don’t use too much water, you want to use some of the starchy pasta water to make the sauce so don’t want it too diluted. Add the spaghetti and cook for 10 minutes or until soft.

2.) In a frying pan, drizzle a little olive oil, add the garlic and sweat for two minutes and then set aside. In a third frying pan, take the peppercorns and lightly toast for two minutes. Remove from the pan and add to a pestle and mortar and grind to a powder, set aside.

3.) In a saucepan, add the spinach, rocket, garlic and a splash of water and cook on a medium to high heat with the lid on top for about three minutes until the spinach and rocket has wilted. Once you have done this, add the spinach to a blender and pulse, if you need to add more water, do so. It needs to be of a similar consistency to cream or yoghurt. Once pulsed, add it back into the frying pan along with the pepper and basil and simmer on a low heat.

4.) Once the spaghetti has been cooked, transfer it from the pan into the saucepan with the spinach sauce in. Add a ladle of the starchy pasta water and immediately add the egg and cheeses. They will gradually emulsify as you mix them together, keep mixing until the pasta becomes smooth and creamy. Add more pasta water and cheese if necessary.

5.) Serve into bowls, sprinkle with freshly chopped basil and an extremely generous amount of parmesan and freshly ground pepper on top and serve! 

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