Spaghetti Cacio e Pepe Recipe
Indulge in the simplicity of Spaghetti Cacio e Pepe with its creamy, cheesy sauce perfectly coating each strand of pasta, accented by the heat of freshly cracked black pepper. This classic Roman dish is a testament to the beauty of few ingredients coming together to create a satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Spaghetti:
12 oz spaghetti
Freshly Cracked Black Pepper:
1 tablespoon
Kosher Salt (for pasta water):
1 tablespoon
Pecorino Romano Cheese:
1 1/2 cups finely grated
Reserved Pasta Water:
1/2 cup
Instructions
- Boil Water and Cook Spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti until al dente.
- Toast Black Pepper: Toast black pepper in a skillet until fragrant.
- Prepare Pasta Water and Cheese Sauce: Reserve pasta water. Drain pasta. Simmer pasta water with pepper. Add hot pasta. Toss and melt Pecorino Romano.
- Serve: Toss until smooth. Serve hot.
Notes
- Use freshly grated Pecorino Romano and freshly cracked black pepper for best flavor.
- Bucatini or tonnarelli can be used as alternatives to spaghetti.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 1g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 40mg
Find it online: https://easy-tapas-recipes.com/spaghetti-cacio-e-pepe-recipe/
