CACIO e PEPE WITH ASPARAGUS & MUSHROOMS
This simple recipe for Cacio e Pepe with Asparagus & Mushrooms can be made in under 30 minutes. For a traditional Cacio e Pepe, omit the vegetables.
Servings: 6
Ingredients
- 1 pound linguini
- 1 1/2 cups Pecorino Romano finely grated
- 2 teaspoons black pepper freshly ground
- 6 slices bacon chopped
- 1/2 pound asparagus shaved
- 1/4 pound fresh mushrooms chopped
Instructions
- Bring a large pot of water to a boil. Add the salt and stir to dissolve. Place the linguini into the boiling water and cook until al dente. Remove the linguini but retain the boiling water.
- In a large saute pan over medium high heat, cook the bacon until crisp.
- Add the mushrooms to the saute pan and cook for 3-4 minutes until the mushrooms are tender.
- Add the shaved asparagus and garlic to the mushrooms. Saute for 1-2 minutes. Remove from heat and drain if necessary.
- Meanwhile, in a large serving bowl, add the Pecorino Romano, black pepper, and 1 cup of the boiling water. Quickly, stir until a smooth paste is achieved. If the sauce is too thick add additional boiling water a tablespoon at a time until the desired consistency is achieved.
- Add the linguini and toss until evenly coated.
- Add the asparagus and mushrooms. Toss to combine.
- Serve with additional cheese and black pepper if desired.
Notes
Freshly grated Parmesan can be substituted for the Pecorino Romano.
Spaghetti, Fettucini, or other long pasta may be substituted.