Spaghetti Cacio e Pepe

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Ingredients (For 3 to 4 people).
  • 12 ounces bronze cut spaghetti.
  • 1 cup grated young Pecorino Romano.
  • Aged Pecorino Romano to garnish.
  • Fresh cracked black pepper about 1/2 tsp or more depending on your taste.

Instructions

  • In a large pot add water but not a lot because we need the starch water for this recipe.
  • Add salt and bring to a boil.
  • Add your spaghetti and gently fold them to submerge in water.
  • In a large sauté pan add black pepper and on low heat toast a bit. With a ladle add some of the pasta water to it.
  • Use some of the pasta water in the grated Pecorino cheese and stir to create a cream.
  • Once the spaghetti is al dente with the help of tongs remove from water and add to sauté pan and start stirring.
  • Add the creamed Pecorino and continue stirring. You’ll need to add the starch water to create a creamy coating.
  • Immediately serve with a grating of aged Pecorino and more black pepper.
  • It should be eaten immediately.

Notes

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