Cacio e Pepe
Ingredients
The pasta
-
12
ounces
bronze-cut spaghetti
The sauce
-
1
tablespoon
whole black peppercorns
-
2
ounces
pecorino Romano cheese (finely grated)
-
2
ounces
Parmesan cheese (finely grated)
Instructions
- Toast the peppercorns in a skillet over medium heat until fragrant, then cool and grind coarsely.
- In a small bowl, combine the grated pecorino and Parmesan cheeses.
- Cook the spaghetti in a skillet with a minimal amount of water until just shy of al dente.
- Add some of the ground pepper and a couple tablespoons of the cheese to the pasta water to season the noodles.
- Mix in the remaining cheese and ground pepper, stirring until a creamy sauce forms.
- Serve immediately, ensuring that the bowls are warm to retain creaminess.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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