1 ¾ Cups (160g) -Pecorino Romano Cheese, Freshly Grated
Seasoning To Taste
Instructions
Place a large pot of water over high heat, bring to a boil & generously season with sea salt flakes. Add spaghetti & cook as per the packet instructions.
Place a pan onto the stovetop over medium heat. Add in the cracked black pepper & gently toast for 45 seconds. Add in ½ of a cup of the pasta water & gently simmer until the pasta is aldente. (Add in more water if it starts to evaporate).
Once the pasta is cooked, turn both the pan & pot off the heat. Add the pasta straight from the pot into the pan (bringing some of the water over is fine). Add in the cheese, toss to combine. Add in small amounts of extra pasta water to obtain your desired creamy consistency (see video for recommendations).
Serve in bowls or plates, grate over fresh pecorino romano cheese & season with cracked black pepper. Dig in.
Nutrition Guide
Nutrition Facts
Cacio E Pepe
Serving Size
230 g
Amount per Serving
Calories
1207
% Daily Value*
Fat
26
g
40
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
83
mg
28
%
Sodium
979
mg
43
%
Potassium
903
mg
26
%
Carbohydrates
187
g
62
%
Fiber
14
g
58
%
Sugar
7
g
8
%
Protein
57
g
114
%
Vitamin A
469
IU
9
%
Calcium
1009
mg
101
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.