Cacio E Pepe Sauce With Fresh Tagliatelle

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, crumble in your chestnut mushrooms using your hands with a pinch of salt and cook for 3-4 min or until beginning to soften

Add your fresh tagliatelle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving a cup of the starchy pasta water

Once the mushrooms are beginning to soften, add your cracked black pepper and a pinch of salt to the pan and cook for 1-2 min further

Add your vegetable stock mix and clotted cream to the mushrooms and cook for 1 min or until the cream has melted

Once melted, add 150ml [200ml] [250ml] of the reserved starchy pasta water to the sauce and give everything a good mix up

Remove the pan from the heat and stir in most of your grated Italian hard cheese (save some for garnish!) – this is your cacio e pepe sauce

Add the drained tagliatelle to the pan and give everything a gentle mix up until the tagliatelle is coated in the sauce