Italian
Cacio e Pepe
Time: 18 minServings: 2 servingsCalories: 530 calories
Contains
- gluten
- dairy
Nutrition per serving
estimate · USDA data
- Calories
- ~530
- Protein
- ~26 g
- Carbs
- ~78 g
- Fat
- ~12 g
More nutrition
Nutrition facts
Per serving, estimated
Calories530
% Daily value*
- Total fat 12 g
- 16%
- Sodium 580 mg
- 25%
- Total carbohydrate 78 g
- 28%
- Dietary fiber 4 g
- 14%
- Protein 26 g
- 52%
*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.
Diet
- Vegetarian
Cookware
- Skillet
- Pot
Ingredients
- 200 gspaghetti, or tonnarelli
- 80 gpecorino romano, grated
- 2 tspblack pepper, coarse
- to taste salt, for the pasta water
quantities scale with servings
Method
Boil pasta in well-salted water until very al dente.
Toast cracked pepper in a dry skillet, then add a ladle of pasta water.
Off heat, toss pasta with pecorino and water until glossy.
Loosen with more pasta water as needed; serve immediately.