LFHW Spaghetti cacio e pepe with broccoli | Love Food Hate Waste Wales

Spaghetti cacio e pepe with broccoli

LFHW Scotland - Great Taste, No Waste
10 - 20 mins

Cacio e pepe means ‘cheese and pepper’ and this simple, rustic pasta dish uses cheddar and pasta water to make a moreish sauce. We’re serving it with some broccoli to up our greens for the week. Leftover egg whites can be stored in the freezer for up to three months - perfect for making meringues another day! Any broccoli stalks can be sliced and kept in the fridge to be added to dishes such as stir- fries or frittatas.

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400g spaghetti
150g Scottish extra mature cheddar, finely grated
1 broccoli, cut into florets
1 garlic clove, minced
2 egg yolks
salt & pepper
Cook the spaghetti according to packet instructions and drain, reserving 1 cup of the cooking water.
Whilst the pasta is cooking, cook the broccoli in a pan of salted boiling water. Drain.
Return the pasta to the cooking pot, stir in the cheese, and some of the cooking water, the two egg yolks and stir until it emulsifies with the cheese. Season with plenty of black pepper, and serve with the broccoli.