3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper)
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- kosher salt
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 2 1/2 cups finely grated pecorino romano (about 9 ounces), plus more for serving
- 2 tablespoons freshly ground black pepper, plus more for serving
- Carbohydrate 89 g(30%)
- Cholesterol 66 mg(22%)
- Fat 26 g(40%)
- Fiber 5 g(18%)
- Protein 35 g(71%)
- Saturated Fat 12 g(61%)
- Sodium 922 mg(38%)
- Calories 736
Preparation Combine 2 1/2 cups cheese and 2 Tbsp. pepper in a large bowl; add oil and 3/4 cup cold water and mash with a fork to make a thick paste. Spread paste evenly in bowl. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer pasta to bowl with cheese mixture; reserve pasta cooking liquid in pot. Stir pasta vigorously to coat with sauce, adding pasta cooking liquid to thin if necessary, until sauce clings to pasta and is creamy but not watery. Divide pasta among plates and top with additional cheese and pepper. Serve immediately.
Preparation Combine 2 1/2 cups cheese and 2 Tbsp. pepper in a large bowl; add oil and 3/4 cup cold water and mash with a fork to make a thick paste. Spread paste evenly in bowl. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer pasta to bowl with cheese mixture; reserve pasta cooking liquid in pot. Stir pasta vigorously to coat with sauce, adding pasta cooking liquid to thin if necessary, until sauce clings to pasta and is creamy but not watery. Divide pasta among plates and top with additional cheese and pepper. Serve immediately.
