Pasta Alla Cacio E Pepe Recipe

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Ingredients:

Serving

6 oz pecorino romano cheese (2 cups finely grated and 1 cup coarsely grated )
1 lb spaghetti
table salt
2 tbsp heavy cream
2 tsp extra virgin olive oil
1 1/2 tsp fresh ground black pepper

Directions:

Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.
Bring 2 courts water to boil in large Dutch oven. Add pasta and salt; cook, stirring frequently, until al dente (or according to package directions). Drain pasta into colander, reserving cooking water. Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder. Return pasta to now-empty bowl.
Slowly whisk 1 cup of reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water. Serve, passing coarsely grated Pecorino separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	351.43 Kcal (1471 kJ)
Calories from fat	79.22 Kcal
		% Daily Value*
Total Fat	8.8g	14%
Cholesterol	16.3mg	5%
Sodium	261.73mg	11%
Potassium	179.96mg	4%
Total Carbs	57.21g	19%
Sugars	2.27g	9%
Dietary Fiber	2.41g	10%
Protein	13.76g	28%
Vitamin C	0.1mg	0%
Iron	2.3mg	13%
Calcium	97.3mg	10%

Amount Per 100 g
Calories	316.18 Kcal (1324 kJ)
Calories from fat	71.27 Kcal
		% Daily Value*
Total Fat	7.92g	14%
Cholesterol	14.66mg	5%
Sodium	235.47mg	11%
Potassium	161.9mg	4%
Total Carbs	51.47g	19%
Sugars	2.05g	9%
Dietary Fiber	2.17g	10%
Protein	12.38g	28%
Iron	2.1mg	13%
Calcium	87.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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