Description
Indulge in the creamy delight of Cacio e Pepe, a classic Italian pasta dish that combines simple ingredients for an unforgettable flavor. Picture twirling al dente spaghetti enveloped in a luxurious sauce made from freshly grated Pecorino Romano cheese and a generous sprinkle of black pepper. This recipe is not only easy to master but also perfect for impressing guests or enjoying a comforting meal at home.
Ingredients
Scale
- 400g spaghetti
- 150g Pecorino Romano cheese, freshly grated
- 2 tsp freshly ground black pepper
- Salt (for boiling pasta)
- Reserved pasta water
Instructions
- Boil salted water in a large pot; add spaghetti and cook until al dente.
- While pasta cooks, grate Pecorino Romano cheese and set aside.
- In a skillet, toast black pepper over medium heat for about 1 minute.
- Reserve 1 cup of pasta water, then drain the spaghetti and add it to the skillet with toasted pepper.
- Off the heat, mix in grated cheese and half a cup of reserved pasta water until creamy, adding more water as necessary.
- Serve immediately, topped with extra cheese and cracked pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 530
- Sugar: 0g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg