Smoked trout and pea cacio e pepe
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Smoked trout and pea cacio e pepe
Translating as ‘cheese and pepper’, cacio e pepe is one of the simplest pasta classics. It traditionally contains just three ingredients, but we’ve added peas and smoked trout for a tasty, more substantial twist
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
694Kcal
Fat
26gr
Saturates
14gr
Carbs
70gr
Sugars
3gr
Fibre
7gr
Protein
41gr
Salt
2.7gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 180g dried linguine or spaghetti
- 80g fresh or frozen peas
- 1 x 180g pack hot smoked trout fillets
- 30g butter
- 1 tsp whole black 3 peppercorns, finely crushed using a pestle and mortar, plus extra to serve
- 50g pecorino or Parmesan, finely grated
Step by step
Kitchen tip
The key to silky stranded spaghetti success is the pasta water; add just enough to emulsify with the cheese and coat the pasta in a glossy sauce. Finely grating the cheese will help it to melt more easily, too.
- Add the pasta to a pan of boiling water and cook following pack instructions until just al dente, adding the peas for the final 2 minutes of cooking.
- Meanwhile, skin the trout fillets and flake into chunks.
- Melt the butter in a frying pan over a low heat. Add the crushed black pepper and cook for 2-3 minutes until fragrant. Add the trout to gently warm through.
- Reserve 150ml of the pasta water, then drain the pasta and peas. Tip into the frying pan, along with 100ml of the reserved pasta water and toss briefly to coat. Evenly scatter over the grated cheese – don’t stir but wait 1-2 minutes for the cheese to melt. Once melted, stir well to coat. Add a little more pasta water if needed to loosen the sauce.
- Divide between bowls and serve immediately, grinding a little extra black pepper over the top.
