Cacio e Pepe
With the right ingredients, it's absolutely delicious. Spaghetti coated in a peppery creamy super cheesy sauce - yum yum yum!!
Equipment
Ingredients
- 200 g (7.1 oz) dried spaghetti
- 30 ml (2 tbsp) extra virgin olive oil
- 1 tsp freshly ground black pepper plus extra to serve
- 170 g (6 oz) pecorino romano or regular pecorino, finely grated
- 50 g (1.8 oz) parmesan finely grated
Instructions
- Cook the pasta in a large saucepan of boiling salted water for 1 minute less than pack instructions. Drain, reserving 125ml of the cooking water.
- Heat the oil in the saucepan used to cook the pasta, for 1 minute over a medium heat, then stir in the pepper and cook for 15 seconds or until fragrant. Add half the reserved cooking water and bring to the boil, then turn the heat down to low, add the pasta into the pan and cook, stirring, for 1 to 2 minutes, until the pasta is coated.
- Sprinkle three quarters of the cheeses over the pasta, then stir for 2 to 3 minutes until the cheeses have melted and coated the pasta. Stir in the remaining cooking water, a spoonful at a time, to create a creamy sauce. Serve the pasta sprinkled with the remaining cheese and an extra grinding of black pepper.
Notes
- This cacio e pepe recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Calories: 922kcal | Carbohydrates: 79g | Protein: 49g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 105mg | Sodium: 1427mg | Potassium: 333mg | Fiber: 3g | Sugar: 3g | Vitamin A: 553IU | Calcium: 1226mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Please consider Leaving a Review!