Cacio e pepe
20 min516 kcal each
Three ingredients from Rome: pasta, Pecorino Romano and black pepper, whisked with starchy pasta water into a glossy sauce.
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Plan this recipeIngredients
for 4 servings- Spaghetti, dry400 g
- Pecorino Romano, grated150 g
- Black pepper2 tsp
- Salt1 tsp
Method
Prep 5 min · cook 15 min- Crack the pepper coarsely and toast it in a wide dry pan for 1 minute, then add a ladle of hot water.
- Cook the pasta in less water than usual, so it is starchier, and drain it 2 minutes short of the packet time. Keep the water.
- Mix the Pecorino with a few spoonfuls of lukewarm pasta water into a thick paste.
- Toss the pasta in the pepper pan for 1–2 minutes, adding pasta water as it absorbs it.
- Off the heat, add the Pecorino paste and toss hard, adding water, until the sauce is smooth and glossy. Serve at once.
Nutrition
per servingCal
516
Protein
25g
Carbs
76g
Fat
12g
Of 2.9g of sugar per serving, 0g is added sugar.
Of 12g of fat per serving, 6.7g is saturated.
