Ingredients
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1 cup all-purpose flour
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2 teaspoons freshly ground black pepper
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1 teaspoon kosher salt
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¼ cup white wine
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2 tablespoons olive oil
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½ cup finely grated Parmigiano-Reggiano cheese
Directions
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Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
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Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
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Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
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Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
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Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.
Chef's Notes:
If you don't have kosher salt, just use half the amount in fine salt.
Feel free to add any other flavors to the dough before kneading.
For a more authentic cacio e pepe feel, swap Parmesan cheese out for Pecorino Romano.
Nutrition Facts (per serving)
77 | Calories |
3g | Fat |
8g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 77 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 5% |
Cholesterol 3mg | 1% |
Sodium 212mg | 9% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 2g | 5% |
Vitamin C 0mg | 0% |
Calcium 41mg | 3% |
Iron 1mg | 3% |
Potassium 23mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.