Nutari
Cacio e Pepe
Silky pasta tossed with creamy pecorino cheese and cracked black pepper in a stunning minimalist Roman dish.
420kcal
16gProtein
52gCarbs
18gFat
2gFibre
Ingredients
- 400g spaghetti
- 200g pecorino romano cheese, finely grated
- 2 tablespoons black peppercorns, coarsely crushed
- salt to taste
- water for pasta
Method
- Bring a large pot of salted water to boil and cook spaghetti until al dente, reserve 1 cup pasta water.
- Toast crushed pepper in a large pan over medium heat for 1 minute to release oils.
- Add 150ml pasta water to the pan and bring to gentle simmer.
- Add drained pasta to pan and toss constantly while adding cheese gradually, creating a creamy sauce with pasta water.
- Season with salt if needed and serve immediately with extra cheese and pepper.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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