Cacio e Pepe
Cacio e Pepe is a quick Italian pasta dish: about 20 minutes from start to finish, for 4 servings. It is built around tonnarelli, Pecorino Romano and black pepper. The cooking is mostly simmering. It is vegetarian. Each serving has about 450 calories and 18 g of protein.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 450 kcal
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Ingredients
For 4 servings
- 400 gtonnarelli
- 200 gPecorino Romano
- 1 tbspblack pepper
- 1 tspsalt
Instructions
- Toast the whole black peppercorns in a dry large skillet over medium heat for 2 minutes until fragrant. Crack them coarsely using a mortar and pestle or the bottom of a pan.
- Finely grate the Pecorino Romano and set aside. Cook the tonnarelli in salted boiling water until just under al dente, reserving 2 cups of starchy pasta water.
- Add a ladleful of pasta water to the skillet with the cracked pepper and bring to a simmer. Transfer the pasta directly into the skillet using tongs.
- Remove from heat and gradually add the Pecorino Romano in small handfuls, tossing vigorously and adding small splashes of pasta water to emulsify into a creamy, glossy sauce. Serve immediately.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 18 g
- Fat
- 20 g
- Carbs
- 50 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Pasta
- Diet: vegetarian
- In cookbook: Pasta Night
