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Asparagus cacio e pepe

Serves 4
Prep time: 10 mins
Cooking time: 15 mins

Cacio e pepe, simply translating to ‘cheese and pepper’, is a beautifully simplistic and indulgent pasta dish that everyone should try! With an added pop of crisp NZ asparagus, this recipe is the definition of home comforts. 

  • Pasta
  • Asparagus



  • 250g dried spaghetti
  • 100g butter 
  • 1 bunch asparagus, thinly sliced 
  • 1 cup freshly grated parmesan, plus extra for garnish 
  • 1 tsp freshly cracked black pepper

  1. Bring a large saucepan of salted water to a boil. Add the dried spaghetti and cook per pack instruction. Reserve 1 cup of cooking liquid before draining, then set aside. 
  2. Bring a large pan to a medium heat, then add the butter and melt. Add the sliced asparagus to the butter and cook while stirring for 1-2 minutes. 
  3. Pour the reserved cooking liquid to the pan and bring to a simmer, then add the pasta, grated parmesan and pepper to the pan. 
  4. Use tongs to gently stir the pasta as the cheese melts and creates a rich sauce. Transfer the pasta and asparagus to serving bowls, then garnish with additional grated parmesan and serve immediately.