dinnerItalianmedium
Cacio e Pepe
Roman pasta with pecorino Romano cheese and freshly cracked black pepper.
From Nutrola's curated recipe library
15 min2 servings
Nutrition Facts (per serving)
Values are per serving
303Cal
18 g
Protein
28 g
Carbs
13 g
Fat
Ingredients
260 CalSpaghetti
200 g
340 CalPecorino Romano
80 g
5 CalBlack pepper
2 tsp
Instructions
- 1
Cook spaghetti. Reserve 1 cup pasta water.
- 2
Toast pepper in a dry pan.
- 3
Mix finely grated pecorino with a splash of pasta water to form a paste.
- 4
Toss hot pasta with pepper, then the cheese paste. Add water as needed for creamy sauce.
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