Cacio e Pepe

Name: Cacio e Pepe
Total time: 20 min
Yield: 2 servings
Ingredients: 200 grams spaghetti; 100 grams pecorino romano cheese; 1 tablespoon black peppercorns; 1 tablespoon olive oil; to taste salt; as needed water

Experience the simple elegance of this Roman dish, combining sharp Pecorino Romano with pungent black pepper and al dente pasta.

Italian⏱ 20 min⚠ Contains 3 allergen(s)

✨ High in protein✨ High in calcium✨ High in sodium

Ingredients

Spaghetti200 grams
Pecorino romano cheese100 grams
Black peppercorns1 tablespoon
Olive oil1 tablespoon
Saltto taste
Wateras needed

Nutrition (per serving, makes 2)

Calories618 kcal

Protein27 g

Carbs74 g

Fat25 g

Fiber4 g

Sugar2 g

Sodium1101 mg

Vitamin C0.1 mg

Iron2 mg

Calcium520 mg

Potassium290 mg

Estimated values.

Steps

1Bring a large pot of salted water to a boil and cook the spaghetti until very al dente, reserving plenty of starchy pasta water.
2Meanwhile, coarsely crush the black peppercorns in a mortar and pestle or grind them freshly.
3Toast the crushed peppercorns in a dry skillet over medium heat for about 1 minute, then add a splash of olive oil and a ladle of reserved pasta water; let it simmer for a moment.
4Add the nearly cooked spaghetti directly to the skillet with the pepper mixture.
5Gradually add the finely grated pecorino romano cheese and a little more pasta water, tossing constantly to create a smooth, creamy sauce that coats the pasta.
6Serve immediately with a sprinkle of extra black pepper.