Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Cuisine: Italian, Mediterranean, European
Ingredients: 130g spaghetti; 100g pecorino Romano; 2tbsp freshly ground black pepper

5 steps

Prep:5minCook:13min

One of Italy’s simplest yet most delicious pastas, not the easiest but with a bit of practice you can get it perfect

Updated at: Thu, 17 Aug 2023 11:35:49 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories917.5 kcal (46%)

Total Fat34.7 g (50%)

Carbs107.8 g (41%)

Sugars3.6 g (4%)

Protein47.3 g (95%)

Sodium1261.2 mg (63%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

130gspaghetti

100gpecorino Romano

2 Tbspblack pepper

freshly ground

Instructions

Step 1

In a pan, add the pepper and start toasting it on medium heat. Once the fragrance is released (you will know) add about a ladleful of pasta water

Step 2

Take about half a ladleful of pasta water and vigorously mix with the shredded pecorino cheese in order to form a thick paste

Step 3

In a pot with less water you would normally use, cook the spaghetti 3-4 minutes al dente (we are trying to get the water as starchy as possible).

Step 4

Add the spaghetti to the pan and follow with some more pasta water as necessary to finish the cooking process together with the pepper

Step 5

Take the pan off the heat once the pasta has cooked, and after waiting about 2-3 minutes (in order for the pan to cook down a little), add the pecorino paste and mix thoroughly until creamy. Enjoy!