Cacio e Pepe
Roman pasta of nothing but pecorino, black pepper and starchy water, emulsified into a silky sauce.
Prep
2 min
Cook
8 min
Total
10 min
Serves
2
Per serving
574 kcal
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Instructions
Step 1: Boil the spaghetti in the salted water, keeping the water minimal so it stays very starchy.
Step 2: Toast the cracked black pepper in a wide pan for a few seconds.
Step 3: Mix the grated pecorino romano with a few spoons of pasta water into a smooth paste.
Step 4: Toss the drained pasta with the pepper and the cheese paste off the heat until glossy.
Ingredients
Quantities update automatically for 2 servings.
- 200 gSpaghetti
- 100 gPecorino romano — finely grated
- 1 ½ tspBlack pepper — coarsely cracked
- 1 ½ litreWater
- 1 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 574 kcal
- Protein
- 29.4 g
- Carbohydrates
- 77.5 g
- Fat
- 15.6 g
- Saturated fat
- 9.4 g
- Fibre
- 4.1 g
- Sugar
- 2.8 g
- Sodium
- 1874 mg
These figures are estimates for general information only and are not medical or dietary advice.