Authentic Cacio e Pepe
HB-10213 · Hand-built original · Italian
Spaghetti coated in an off-heat emulsified sauce of grated pecorino, toasted coarsely ground black pepper and cooled pasta water.
ItalianMain course20 minServes 2125 kcalVegetarianEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: pasta
Pairs well with: garlic bread, caesar salad, caprese salad, bruschetta, grilled vegetables
Servings:2quantities adjust to match
Ingredients
- 8 oz spaghetti, dried pasta weight
- 2 oz pecorino cheese, grated
- 1 cup reserved pasta water, cooled to 150F (70C), used as needed to achieve an emulsified sauce in step 3
- 1/2 tbsp whole black peppercorn
Method
- Toast the whole peppercorns in a pan over medium-high heat for 2 to 3 minutes, until toasted and fragrant, then grind them to a medium-coarse grind in a pepper grinder or mortar and pestle and return them to the pan with the heat off.
- Cook the spaghetti in lightly salted water and, 2 minutes before it is done, reserve a cup of the pasta water and leave it on the counter to cool to about 150°F, since water straight from the pot is too hot for the cheese.
- With the pan cool to the touch and the heat still off, stir the grated pecorino into the pepper with 1/4 cup of the cooled pasta water at a time, until you have a loose, emulsified sauce.
- Add the drained pasta to the pan and mix vigorously, adding more pasta water and mixing again if the sauce is too thick, until the strands are evenly coated, then serve the pasta at once in warmed bowls.
Prep: 10 min · Cook: 10 min · Total: 20 min
Nutrition (per serving, where published)
125 kcalCalories
7.9 gProtein
3.3 gCarbs
8.9 gFat
5.2 gSaturates
0.2 gFibre
55 mgSodium
26 mgCholesterol
299 mgPotassium
274 mgCalcium
4.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data