Cacio e Pepe (Pecorino and Black Pepper Spaghetti)
By Joe
Source: Serious Eats — J. Kenji López-Alt, Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano).
A cacio e pepe (spaghetti with black pepper and pecorino romano) recipe for 3 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Heat 3 tablespoons olive oil and around a teaspoon of black pepper in a mid-sized skillet over medium-low heat till ingredients are fragrant plus pepper is barely starting to sizzle, around 1 minute. Keep to one side. Put spaghetti in a big skillet and cover with water. Season with a little pinch of salt, next bring to the boil over a high flame, prodding spaghetti now and then with a fork or wooden spoon to prevent it off clumping. Heat till spaghetti is al dente (typically around 1 minute less than the package recommends). Move 2 to of pasta cooking water to (3 tablespoons) the skillet using the olive oil/pepper mixture. Mix in butter. Lift spaghetti and move it to the oil/butter mixture using tongs. Add cheese and leftover tablespoon olive oil to the skillet and mix with a fork till cheese is completely melted. Tip in a few extra tablespoons of pasta water to the skillet in order to adjust consistency, reheating as necessary till the sauce is silky plus coats every strand of spaghetti. Taste and add salt if it needs it with salt and more black pepper. Eat at once, passing extra grated cheese plus black pepper at the table.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 1.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 103 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 599 kcal |
| Protein | 16.4 g |
| Carbohydrate | 56.6 g |
| of which sugars | 2 g |
| of which free sugars | 0 g |
| Fat | 33.8 g |
| of which saturates | 10.7 g |
| Fibre | 2.4 g |
| Salt | 0.55 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
