Cacio e pepe
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INGREDIENTS
- 1 pound pasta
- 2 teaspoons freshly ground black pepper
- 2 cups or 2/5 lb pecorino romano
INSTRUCTIONS
Boil water, salt but not too heavily, cooking water will be used for sauce
Cook pasta until just before al dente
While pasta is cooking, grate cheese in large bowl, add water from pasta to make paste to cover the surface of the bowl
Drain pasta but reserve a cup of the cooking water
Add pasta to large bowl, mix well
Gradually add water until sauce is creamy
Add pepper
Serve
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (458g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1317 | ||
| Calories from Fat: 95 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.6g | 14 % | |
| Saturated Fat 1.5g | 8 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 4.3g | ||
| Cholesterol 331.1mg | 102 % | |
| Sodium 119.8mg | 4 % | |
| Potassium 864.8mg | 23 % | |
| Total Carbohydrate 251g | 74 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 249.9g | ||
| Protein 51.8g | 74 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1317
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