CRICKET CACIO E PEPE
Today we're bringing you a meal that is perfect if you are craving something deliciously comforting. This cheese and black pepper pasta requires only 7 ingredients to make and it tastes like heaven with a crunch! Go on, try it!
Olive Oil - 1 tsp
Cacio e Pepe:
Black Pepper - 2 tsp
Butter - 45g
Grana Padano Cheese - 90g very finely grated
Dried Conchiglie Pasta - 200g
PREP THE CRICKETS | 3 mins
In a large frying pan, heat the olive oil on a medium heat.
Add the crickets and seasoning them very generously with black pepper.
Fry for a minute or two, then tip the crickets into a bowl and set aside.
MAKE THE PASTA | 7 mins
Set a pan of water to boil for the pasta - only lightly salt it, as the cheese is very salty, and this water will form part of the sauce.
Add pasta to the boiling water, and when it is almost cooked, start making your sauce.
PREP THE SAUCE | 10 mins
Heat the butter in the frying pan and melt it with the black pepper. When the butter starts to foam, whisk about two ladlefuls of the pasta water into the butter, and it should all bubble away, turning into a really beautiful glossy emulsion.
The pasta should now be just al dente, so use a slotted spoon to scoop it out of the water and add it to the frying pan - do not drain the water, as you may still need it.
Stir the pasta over medium heat with the butter sauce, then add the cheese in two additions, allowing the first half to melt before adding the next.
If at any point the cheese looks like it’s clumping, add a small ladleful of the reserved pasta water, and keep it moving constantly - motion is key to a smooth sauce.
Once all the cheese is in, the sauce should look glossy and smooth, with no lumps of cheese.
Quickly throw in the crickets, toss to distribute them evenly through the pasta, and serve immediately.
Cook this recipe with our Ready to Cook Dried Crickets.