Pasta Cacio e Pepe
The essence of Rome in a dish: creamy pasta with just the right kick from Pecorino Romano cheese and black pepper.
30 min2 servingsMediumItalian
476kcal / serving
19.6 gprotein
75.8 gcarbs
9.9 gfat
Ingredients
- 200 g Spaghetti
- 60 g Finely grated Pecorino Romano cheese
- 1½ teaspoons Freshly ground black pepper
- 150 ml Pasta cooking water
- Coarse salt, al gusto
Directions
- Bring plenty of coarse salted water to a boil for cooking the pasta.
- Finely grate the Pecorino Romano. Grind fresh black pepper and lightly toast it in a dry pan over medium-low heat until fragrant.
- Cook the spaghetti al dente, following package directions. Reserve about 150 ml of the cooking water before draining.
- Drain the pasta and add it to the pan with the toasted pepper (remove from heat).
- Add most of the grated Pecorino and begin to emulsify with the reserved cooking water. Toss the pasta vigorously in the pan, adding cooking water gradually until you achieve a homogeneous and creamy sauce that coats every strand.
- Serve immediately on preheated plates, topping with the remaining cheese and pepper.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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