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Cacio E Pepe Spaghetti

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Cacio E Pepe Spaghetti

with shiitake mushrooms and garlic bread

Informations supplémentaires
30 min. | 813 kcal | easy | Favorite, Vegetarian | Printable version
1. Cook the spaghetti Preheat the oven to 425° F. Bring a pot of salted water to a boil. Cook the spaghetti 8-10 minutes. Drain and reserve around 1 cup of the cooking water. Drain and return the pasta to the pot.
2. Setup Chop the garlic and the parsley. Cut the bread in half, lengthwise. Let the butter soften for a few minutes.
3. Make the garlic bread In a bowl, combine half the softened butter with half of the garlic and half of the parsley. Spread on the slices of bread and bake for 6-8 minutes.
4. Cook the mushrooms In a pan over medium-high heat, add the rest of the butter. Add the mushrooms and cook for 5-6 minutes. Add the rest of the garlic and the parsley and cook for another 1-2 minutes.
5. Make the sauce In a bowl, mix the parmesan with 1 tbsp of ground pepper and 120 2P | 180 3P ml of the pasta cooking water. Mix well. Add to the pot with the pasta over low heat and mix well for 2-3 minutes.
6. Plate your dish Serve the pasta with the garlic bread. Garnish the pasta with the mushrooms. If the kids don't want mushrooms, just leave them in the middle of the table. By being exposed, they will become familiar with this food. Bon appétit!
180gSpaghetti
100gGrana Padano Cheese
1unitFresh Italian Parsley
60gShiitake Mushrooms
1unitDemi Baguette
2unitGarlic Clove(s)
40gSalted Butter
What you need Pot, baking sheet, pan.
813 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 98g
33%
fat 33g
51%
cholesterol 86mg
29%
fiber 5g
20%
protein 31g
saturated 18g
90%
sodium 1265mg
53%
sugar 7g
trans 1g