Cacio e Pepe with Crab
- 100g white crabmeat
- 50g grated pecorino cheese
- 175g dried spaghetti
- 2 tbsp olive oil
- 1 tsp peppercorns, crushed
- Tip the pecorino into a bowl and whisk with 4 tbsp of water. Cook the spaghetti in salted water until al dente, then drain and save a few splashes of cooking water.
- Heat the crushed pepper in the olive oil in a frying pan. Tip in the pasta, 2 tbsp of cooking water and stir a few times before adding the cheese. Toss well to make a creamy sauce, then add the crab and toss to warm through. Serve with extra black pepper and enjoy!
20 mins
2 serving