Cacio e Pepe is a classic Roman pasta dish, renowned for its simplicity and rich flavor. The name translates to 'cheese and pepper,' and those are the primary ingredients, along with pasta and a bit of pasta water to create a creamy sauce without any actual cream.
Ingredients
- 100 grams spaghetti or other long pasta
- 50 grams Pecorino Romano cheese finely grated
- 1 teaspoon black pepper freshly cracked
- 1/2 cup pasta water reserved
Instructions
- Bring a pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
- In a large pan over medium heat, toast the cracked black pepper for about 1 minute to enhance its flavor.
- Add the hot pasta water to the pan with the black pepper and bring to a simmer.
- Add the drained pasta to the pan, tossing to coat with the pepper and pasta water.
- Remove the pan from heat and gradually add the grated Pecorino Romano cheese, tossing constantly until a creamy sauce forms.
- Serve immediately with additional grated Pecorino Romano cheese on top.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 57gProtein: 18gFat: 18gSaturated Fat: 9gCholesterol: 35mgSodium: 450mgPotassium: 130mgFiber: 3gSugar: 2gVitamin A: 6IUCalcium: 35mgIron: 15mg