Cacio E Pepe
Roman pasta with just pecorino cheese and black pepper — deceptively simple.
- prep 5 min
- cook 12 min
- total 17 min
- serves 4
- intermediate
- Italy
Ingredients
- 400 g tonnarelli pasta
- 150 g pecorino romano
- 1 tbsp black pepper
Steps
- Cook pasta in lightly salted water, reserve 2 cups pasta water.
- Toast cracked pepper in a dry pan.
- Add 1 cup pasta water to the pepper pan.
- Toss in pasta, gradually add grated pecorino while stirring.
- Add more pasta water as needed for a creamy sauce.
≈ 420 kcal · 18 g protein · 55 g carbs · 14 g fat — per serving, estimate