Crab Cacio e Pepe
Crab Cacio e Pepe



  • 100g mixed white and brown crabmeat
  • 50g grated pecorino or parmesan
  • 200g linguine
  • 2 tbsp olive oil
  • 1 tsp crushed black peppercorns
  • Add the grated cheese to a bowl and gradually whisk in about 4 tbsp of water to make a paste-like mixture. Cook the linguine in boiling salted water until al dente, then drain and reserve a splash of the cooking water.
  • Add the olive oil to a frying pan and gently heat the peppercorns for a couple of minutes. Tip the drained pasta and 2 tbsp of the cooking water into the pan with the pepper, and stir a few times. Toss in the cheese mixture and combine, then toss through the crab. Serve on plates with some more cracked black pepper on top - perfect!
20 mins
2 serving

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