- Prep Time: 2 minutes
- Cook Time: 10 minutes
Crab cacio e pepe
Cacio is the local Roman dialect word for Pecorino Romano, a sheep's-milk cheese made in the region since ancient times. Cacio e pepe literally translates to 'cheese and pepper'. Crab cacio e pepe delivers a fresh and 'healthy option' that requires very little cooking time. This dish can be cooked and plated in under 10 minutes. A dish that delivers a great GP, looks great and tastes great is always good for business! The most important component of a flawless cacio e pepe is speed. If the water cools or the crabmeat is cold before melting the cheese, the sauce will clump.
For the crab cacio e pepe
Spread the crab meat out onto a plate and loosen it with a fork – this will help take off the chill of the fridge. Put the pecorino in a bowl and gradually whisk in 4 tbsp of room-temperature water. Cook the spaghetti in lots of boiling salted water until just tender, then drain, saving a cup of the cooking water. Put the olive oil in a wide shallow pan and gently heat the pepper for a couple of minutes. Tip in the drained spaghetti and 2 tbsp of the cooking water. Stir a few times, then add the cheese and toss. It should come together to make a creamy sauce that coats the pasta. Add the crab and toss briefly to warm through. Serve on warm plates with an extra sprinkle of pepper.
In our crab cacio e pepe recipe we use Pacific West’s Blue Swimmer Crab Meat. This has been fully cooked and chilled and ‘ready to go’.
Image courtesy Olive Magazine