Easy Authentic Cacio e pepe recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
546 kcal
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Course
Main Course
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Cuisine
Italian
Easy Authentic Cacio e pepe recipe
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This authentic Cacio e Pepe recipe is made in minutes with only three simple ingredients: Pecorino Romano Cheese (Cacio), black peppercorns and pasta. A triad of simple but strong flavors that come together in this recipe, perfect for any occasion.A dish prepared with few traditional Italian ingredients, simple and genuine, which has its roots in the world of sheep farming and quality raw materials.If you’re here it’s because you want to make the best cacio e pepe recipe you’ve ever had! So, for this Italian recipe absolutely NO oil, NO butter and NO cream!
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Ingredients
- 350 g Spaghetti 12 oz
- 220 g pecorino romano 2 cups
- 14 g whole black peppercorns 2 tablespoons
- 1 ¾ liters water - 7 ½ cups
- ½ tablespoon salt coarse
Instructions
- Grate the Pecorino Romano. When ready, set aside in a bowl.
- Then grind the black peppercorns. For this you can use a pestle, a meat pounder or a pepper grinder adjusted so that it doesn't grind too finely. The black pepper should not be a powder.
- Toast the ground pepper in a large skillet over medium heat for 2 to 3 minutes.
- Boil the water with very little coarse salt (maximum ½ tablespoon) to cook the pasta.
- When the water boils, put in the spaghetti. Let the pasta cook for about 5 minutes.
- Add 1 cup of pasta cooking water to the toasted black pepper and turn the heat under the skillet to low.
- After the first 5 minutes of cooking, now is the time to transfer the pasta from the pot to the skillet.
- Check the cooking time on the spaghetti package. Add another ½ cup of pasta water if needed and stir to get even cooking.
- Pour 1 cup of the starchy cooking water over the grated pecorino cheese and stir quickly. You'll get a creamy consistency similar to ricotta.
- Once the spaghetti are cooked, turn off the heat, wait about half a minute and then add the pecorino cream a little at a time. Stir in the spaghetti evenly. Spaghetti cacio e pepe recipe is ready!
Nutrition Information
Show Details
Calories
546kcal
(27%)
Carbohydrates
70g
(23%)
Protein
29g
(58%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
57mg
(19%)
Sodium
1560mg
(65%)
Potassium
289mg
(8%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
247IU
(5%)
Calcium
633mg
(63%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 57mg | 19% |
| Sodium | 1560mg | 65% |
| Potassium | 289mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 247IU | 5% |
| Calcium | 633mg | 63% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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