Cacio e Pepe (Cheese and Pepper Pasta)

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An incredibly simple dish, requiring only five ingredients.

Submitted by HugeTaste

Published on November 16, 2011

3

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

16

Yield:

16 servings

Jump to Nutrition Facts

Ingredients

2 (16 ounce) packages dried spaghetti
3 ½ cups finely grated Pecorino Romano cheese, or more to taste
6 tablespoons unsalted butter, cut into 6 pieces
2 teaspoons coarsely ground black pepper
salt to taste

Directions

Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
Serve with additional cheese, if desired.

Nutrition Facts (per serving)

347	Calories
12g	Fat
43g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 347
% Daily Value *
Total Fat 12g	16%
Saturated Fat 7g	37%
Cholesterol 39mg	13%
Sodium 316mg	14%
Total Carbohydrate 43g	16%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein 16g	31%
Vitamin C 0mg	0%
Calcium 291mg	22%
Iron 2mg	12%
Potassium 152mg	3%

* 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.

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