Cacio e Pepe Soup with Crispy Guanciale

A creamy and comforting soup inspired by the classic Cacio e Pepe pasta dish, featuring crispy guanciale, Pecorino Romano cheese, and a generous amount of black pepper.

Prep Time

15 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.14/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup

Cuisine:

Italian

Main Ingredient:

Pasta

Mood:

Comfort Food

Ingredients

Servings

4ozGuanciale(Diced)

£4.50

2tablespoonsOlive Oil

£0.30

1mediumYellow Onion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

6cupsChicken Broth(Low sodium preferred)

£1.20

2mediumRusset Potatoes(Peeled and diced)

£0.60

1cupPecorino Romano Cheese(Grated, plus more for garnish)

£4.00

0.5cupHeavy Cream

£0.80

2tablespoonsBlack Pepper(Freshly ground, plus more for garnish)

£0.20

to tasteSalt

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.50

Total Cost

£12.55

£3.14 per serving

Instructions

1.
In a skillet over medium heat, cook the diced guanciale until crispy and golden brown, rendering its fat. Remove the guanciale with a slotted spoon and set aside on a paper towel-lined plate. Reserve the rendered fat in the skillet.
2.
Add the olive oil to the skillet with the reserved guanciale fat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Pour the chicken broth into a large pot or Dutch oven. Add the cooked onion and garlic mixture and the diced potatoes. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
4.
Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth, then return it to the pot.
5.
Return the pot to low heat. Stir in the grated Pecorino Romano cheese and heavy cream. Stir constantly until the cheese is melted and the soup is smooth and creamy. Be careful not to overheat the soup, as this can cause the cheese to separate.
6.
Stir in the freshly ground black pepper. Season with salt to taste.
7.
Ladle the soup into bowls. Top with the crispy guanciale, extra grated Pecorino Romano cheese, freshly ground black pepper, and chopped fresh parsley. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

26g

10% of RDA

Fat

50g

71% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a richer flavor, use homemade chicken broth.

If you don't have guanciale, you can substitute pancetta or bacon, but the flavor will be slightly different.

Be careful not to add too much salt, as Pecorino Romano cheese is already quite salty.

If the soup is too thick, you can add a little more chicken broth to thin it out. If it's too thin, you can simmer it for a few minutes to reduce it.

For a spicier soup, add a pinch of red pepper flakes along with the black pepper.

Cooking Equipment

Large pot or Dutch oven

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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