Spaghetti Cacio e Pepe: The perfect Roman delight
Learn to make classic Spaghetti Cacio e Pepe, a simple yet delicious Italian pasta dish. This recipe focuses on creating a creamy sauce using Pecorino Romano cheese and freshly cracked black pepper.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Pasta Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 teaspoon freshly cracked black pepper
- 1 cup grated Pecorino Romano cheese
- Salt to taste
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add black pepper and toast for about 30 seconds until fragrant.
- Add about 1/2 cup of the reserved pasta water to the skillet with the pepper.
- Add the drained spaghetti to the skillet. Toss to coat the pasta with the peppery water.
- Gradually add the grated Pecorino Romano cheese, a little at a time, tossing continuously. Add more pasta water as needed to create a smooth, creamy sauce that coats the spaghetti.
- Season with salt if necessary, keeping in mind the saltiness of the cheese.
- Serve immediately.
Notes
- Ensure your Pecorino Romano cheese is finely grated for a smoother sauce.
- The key to a creamy sauce is to emulsify the cheese, pasta water, and pasta by tossing vigorously.
- Adjust the amount of black pepper to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 3g
- Sodium: Approximately 600mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 7g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 65g
- Fiber: Approximately 3g
- Protein: Approximately 15g
- Cholesterol: Approximately 30mg
Find it online: https://savorandpin.com/spaghetti-cacio-e-pepe-recipe-2/