Main Italian

Cacio e pepe with sage mushrooms

Name: Cacio e pepe with sage mushrooms
Yield: 4
Cuisine: /italian
Ingredients: 400g spaghetti (we used Woolworths Macro organic spaghetti); 3 cups (240g) finely grated pecorino, plus extra to serve; 1 tbs crushed black peppercorns; 80g unsalted butter; 500g mixed mushrooms (such as Swiss brown and chestnut); 1/3 cup sage leaves

2 ratings

Jump to recipe

by Phoebe Wood

Jun 10, 2016

Need a break from meat tonight? This simple vegetarian pasta is a winner. With just five ingredients, it's the perfect midweek recipe to add to your weekly meal plan.

400g spaghetti (we used Woolworths Macro organic spaghetti)
3 cups (240g) finely grated pecorino, plus extra to serve
1 tbs crushed black peppercorns
80g unsalted butter
500g mixed mushrooms (such as Swiss brown and chestnut)
1/3 cup sage leaves

Method

1.

Cook pasta in a pan of boiling salted water according to packet instructions. Drain, reserving 1 cup (250ml) liquid.
2.

Return pasta and liquid to pan with pecorino, pepper and half the butter. Stir to coat and keep warm.
3.

Melt remaining 40g butter in a frypan over high heat. Add mushrooms and sage.
4.

Cook, tossing, for 3-4 minutes until golden. Season and serve with pasta.