Experience the delicious taste of Rome with this straightforward and elegant Cacio e Pepe recipe – a simple yet stunning combination of pasta, pecorino romano cheese, and freshly cracked black pepper.
Bring a large pot of water to a boil, seasoned with 2 tsp of sea salt. Add the pasta and stir occasionally, cooking until the pasta is al dente.
2
In a large mixing bowl, combine 1 1/2 cups of the grated pecorino romano cheese, 2 tsp of black pepper, and 1/3 cup of the pasta cooking water. Mix vigorously with a spoon to form a paste.
3
Using a slotted spoon or tongs, quickly transfer the al dente pasta from the pot to the mixing bowl containing the cheese paste.
4
Toss the pasta until it is well-coated with a creamy cheese sauce. Add additional pasta water, 1 tbsp at a time, if necessary to achieve the desired consistency.
5
Serve immediately, topping each portion with an extra sprinkle of the remaining 1/4 cup pecorino romano cheese and additional freshly cracked black pepper to taste.
Health Info
Macros
83g
CARBS
38g
FAT
38g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
Nutrition Facts
PER SERVING
4 SERVINGS
239G EACH
Calories
895 kcal
45%
Carbohydrates
84 g
30%
Fat
39 g
49%
Protein
39 g
77%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.