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spaghetti-cacio-e-pepe-recipe

Spaghetti Cacio e Pepe

A simple, classic Roman pasta dish made with just a few ingredients: spaghetti, Pecorino Romano cheese, and black pepper.
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Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 500 kcal

Ingredients 

Main Ingredients

  • 400 g spaghetti
  • 200 g Pecorino Romano cheese, finely grated
  • 2 teaspoon freshly ground black pepper
  • to taste salt

Instructions 

  1. 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
  2. 2. While the pasta is cooking, heat a large skillet over medium heat. Add the freshly ground black pepper and toast for about 1 minute.
  3. 3. Reserve about 1 cup of pasta water, then drain the spaghetti.
  4. 4. Add the hot pasta to the skillet with the toasted pepper. Toss to combine.
  5. 5. Gradually add the grated Pecorino Romano cheese, tossing constantly to create a creamy sauce. Add reserved pasta water as needed to achieve the desired consistency.
  6. 6. Serve immediately, garnished with additional Pecorino Romano and black pepper if desired.

Nutritional Value

Calories: 500kcal | Carbohydrates: 60g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 800mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 300IU | Calcium: 400mg | Iron: 2mg

Keywords

Cacio e Pepe, Italian, Pasta
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