Spaghetti Cacio e Pepe
A classic Roman pasta dish made with just a few simple ingredients: spaghetti, Pecorino Romano cheese, and black pepper.
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Main Ingredients
- 400 g spaghetti
- 200 g Pecorino Romano cheese, finely grated
- 2 teaspoon freshly ground black pepper
- to taste salt
1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the freshly ground black pepper and toast it for about 1 minute.
3. Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
4. Add the hot spaghetti to the skillet with the toasted pepper. Toss to combine.
5. Gradually add the grated Pecorino Romano cheese, tossing the pasta constantly. Add the reserved pasta water a little at a time until a creamy sauce forms.
6. Serve immediately, garnished with extra Pecorino Romano cheese and black pepper, if desired.
Calories: 500kcal | Carbohydrates: 60g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 800mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 100IU | Calcium: 300mg | Iron: 2mg