Spaghetti Cacio e Pepe Recipe

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Ingredients:

Serving

3/4 lb spaghetti
3/4 cup pecorino romano freshly grated
1/3 cup parmigiano-reggiano freshly grated
1 tbsp black pepper coarsely ground
salt

Directions:

In a large pot of boiling salted water, cook the pasta until al dente.
Drain the pasta reserving 1/2 cup of the cooking water.
Meanwhile, in a small bowl, combine the cheeses.
Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions.
Sprinkle on the black pepper and season the pasta with salt; toss again.
Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms.
Serve right away.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	455.29 Kcal (1906 kJ)
Calories from fat	117.16 Kcal
		% Daily Value*
Total Fat	13.02g	20%
Cholesterol	29.56mg	10%
Sodium	467.27mg	19%
Potassium	212.54mg	5%
Total Carbs	64.88g	22%
Sugars	2.57g	10%
Dietary Fiber	2.98g	12%
Protein	20.67g	41%
Iron	2.7mg	15%
Calcium	205.3mg	21%

Amount Per 100 g
Calories	375.45 Kcal (1572 kJ)
Calories from fat	96.61 Kcal
		% Daily Value*
Total Fat	10.73g	20%
Cholesterol	24.37mg	10%
Sodium	385.34mg	19%
Potassium	175.28mg	5%
Total Carbs	53.5g	22%
Sugars	2.12g	10%
Dietary Fiber	2.46g	12%
Protein	17.04g	41%
Iron	2.2mg	15%
Calcium	169.3mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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