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: 533.8; total 1067.6
Protein: 27.6 g; total 55.2 g
Carbs: 77.5 g; total 155 g
Fat: 11.6 g; total 23.2 g

Estimated · based on 3 of 4 ingredients

Nutrition data: USDA FoodData Central

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

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Method

1
- black pepper 2 tsp
Toast the black pepper — Toast the coarsely ground black pepper in a dry pan over medium heat for 2 minutes until fragrant.
2
- spaghetti 200 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
- Parmesan 80 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
- spaghetti 200 g
- black pepper 2 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.

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