Comforting Creamy Cacio e Pepe Fettuccine

Nutrition per serve

Ingredients

• 1pcs onion
• 100g cheddar
• 300g fresh fettuccine pasta
• 250ml cream
• 10g pepper and garlic seasoning
• 25g parmesan
• 50g mixed salad leaves
• 50g maple and mustard dressing
• 10ml olive oil

Method

1. Step 1 — Chop onion
   Bring a large saucepan of salted water to the boil for the pasta. Finely chop the onion. Coarsely grate the cheddar.
2. Step 2 — Start sauce
   Heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 4-5 mins until soft but not coloured.
3. Step 3 — Cook pasta
   FETTUCCINE OPTION Add the pasta to the pan of boiling water and cook, stirring to separate the strands, for 3-4 mins until al dente. Reserve 125ml (½ cup) cooking water, then drain.
4. Step 4 — Finish sauce
   Gradually add three-quarters of the cream* to the onion and stir until combined. Bring to a simmer and cook, stirring regularly, for 2-3 mins until smooth and slightly thickened. Add the cheddar cheese and 2 tsp pepper and garlic seasoning (reduce the seasoning for a milder pepper kick) and stir until melted and combined.
5. Step 5 — Add pasta
   Add the pasta to the sauce. Gradually add the reserved cooking water, stirring constantly, until the sauce coats the pasta and looks slightly glossy. Taste, then season with salt. Remove from the heat.
6. Step 6 — Toss salad and serve
   Shave the parmesan with a vegetable peeler. Put the salad leaves and parmesan in a large bowl, add the maple and mustard dressing and toss to coat. Taste, then season with salt and pepper. Divide the pasta among bowls. Scatter with the remaining pepper and garlic seasoning and serve with the salad.

Allergens

Milk, Egg, Gluten, Wheat, Sesame, Soy, Sulphites