This recipe requires minimal effort with maximum flavour impact. Refreshing lemon flavours from the pasta infuse with our cacio e pepe pasta sauce, while pancetta brings in a welcome saltiness and depth. Finished with a sprinkle of Parmigiano and fresh basil, this recipe is a delightful light option for either lunch or dinner.

Serves 6

500g La Genuina limone fusilli
1 jar Sabato Cacio e Pepe
300g Parmigiano Reggiano, freshly grated
100g sliced pancetta stagionata
Añana spring salt, to taste
Freshly ground black pepper, to taste
Fresh basil, to garnish (optional)

Bring a pot of salted water to the boil. Pour in pasta and cook for 15 – 20 minutes, or until al dente. 

Meanwhile, line a baking tray with baking paper and cook pancetta in a preheated oven at 180°C until crisp, about 5-10 minutes. 

Once the pasta is cooked, reserve 1 to 2 cups of the pasta water and set aside. Drain pasta in a colander and transfer back into the pot.  

Stir in cacio e pepe sauce and slowly add in splashes of the hot cooking water to loosen up the sauce.

Slice cooked pancetta into little pieces and stir it into the pasta along with Parmigiano Reggiano. Season with salt and pepper.

Serve topped with fresh basil and grated Parmigiano if desired. 



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