Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g spaghetti; 80 g Parmesan; 2 tsp black pepper; salt to taste

Prep5 minCook12 minTotal17 minDifficultyMedium

Ingredients

2 servings

Contains: Gluten, Milk

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 549.4; total 1098.8
Protein: 28.7 g; total 57.3 g
Carbs: 77.9 g; total 155.7 g
Fat: 13 g; total 26 g

Estimated · based on 3 of 4 ingredients

Three ingredients, one legendary Roman plate: spaghetti bound in a glossy pecorino-style cheese sauce with toasted cracked pepper. Technique is everything.

Start cooking

Method

1
- black pepper2 tsp
Toast the black pepper — Toast the coarsely ground black pepper in a dry pan over medium heat for 2 minutes until fragrant.
2
- spaghetti200 g
Cook pasta in scant water — Cook the spaghetti in a small amount of salted boiling water for 9 minutes so the water stays very starchy.
3
- Parmesan80 g
Make the parmesan paste — In a bowl, mix the grated Parmesan with a few spoons of hot pasta water to make a smooth paste.
4
- spaghetti200 g
- black pepper2 tsp
Combine into a creamy sauce — Drain the spaghetti and toss with the toasted pepper, then stir through the cheese paste off the heat, loosening with pasta water into a creamy sauce. Serve immediately.

I made this

No photos yet — be the first to share yours.

Ratings & reviews

Write a review

No ratings yet — be the first to cook it.