Cacio e Pepe with Mushrooms and Sage
A mouthwatering take on the classic cheese & pepper pasta Cacio e Pepe. This version has Pecorino Romano, black pepper, sage and mushrooms
Ingredients
- 400 gm thick spaghetti (or any long pasta) (NOTE 1)
- 80 gm unsalted butter
- 20 sage leaves
- 1 tbsp freshly ground black peppercorns (NOTE 2)
- 1 tsp salt
- 2 cup pasta water
- 1½ cup freshly grated pecorino cheese (180gm/ 6.5 oz) (NOTE 3)
- 300 gm mushroom (White or Swiss, 0.5cm slices) (NOTE 4)
- salt and pepper (to season to taste)
Instructions
- Cook the pasta - Cook the pasta as per the instructions on the packet but make sure not to overcook it. The pasta should be a little firm when bitten (al dente). Before draining the pasta, reserve 2 cups of the pasta water and set it aside. Drain the pasta using a colander, then rinse it with cold water. Leave the pasta in its colander and set aside until needed. Melt the butter in a large deep frying pan over medium heat, then add in the sage and stir-fry gently until they're crispy. If you want to keep the sage leaves in their shape for presentation, remove them with a slotted spoon and transfer them to a plate, otherwise leave them in the pan.
- Reduce the heat to medium-low and place the pasta into the pan along with the peppercorns and salt. Loosen the pasta with some reserved pasta water, adding a few tablespoons of water at a time whilst tossing the pasta. I used 1 1/2 cups of pasta water but you may need more or less, depending on how dry your pasta looks. Once you're happy with the consistency of the pasta, add in the shredded cheese. Continue to toss and stir the pasta until the cheese has melted.
- Add in the mushroom and cook until they've softened and browned. Have a taste and adjust the salt or pepper to your liking. Optional garnish- Serve with more grated pecorino cheese and place the crispy sage leaves on top. Best served immediately.
Notes
(NOTE 1) Pasta - I love using thick spaghetti when making Cacio e Pepe, but only had regular spaghetti in the pantry when I made this, which worked out just as delicious. Long kinds of pasta such as linguine, tagliolini, bucatini, or fettuccine are the best for Cacio e Pepe.
(NOTE 2) Whole black peppercorns - For that delicious vibrant and 'peppery' taste, it's worth paying extra for whole peppercorns. Pre-cracked or ground pepper won't give the same beautiful spicy flavours as you would get with freshly ground peppercorn. To grind your peppercorns, use either a mortar and pestle, spice grinder or a powerful mini food processor.
(NOTE 3) Pecorino Romano is made with sheep's milk. It's a hard, crumbly cheese with bold, earthy and salty flavours. Pecorino may be a little hard to find, but I found one in my local supermarket. It's worth the effort to find pecorino because it's the heart and star of Cacio e Pepe. Purchase pecorino in a block or wedge rather than the pre-shredded ones as these contain anti-caking ingredients that may cause the cheese to clump during cooking.
(NOTE 4) Mushrooms - I used large flat white mushrooms. Swiss or Button mushrooms would also work well in this recipe. Portobellos are meaty and delicious but it leaves an unappealing grey colour in the pasta, so best to not use them if you're making this dish for guests.
Leftovers - Allow the pasta to cool completely at room temperature, then transfer it into a sealed container and store it in the fridge for up to 3 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 680kcalCarbohydrates: 79gProtein: 28gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 82mgSodium: 1048mgPotassium: 519mgFiber: 4gSugar: 4gVitamin A: 664IUVitamin C: 2mgCalcium: 438mgIron: 2mg