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🍝 Creamy Pasta Cacio e Pepe

580 kcal · 20 min · 4 servings

Ingredients

• 320 g Spaghetti
• 150 g Pecorino Romano (grated)
• 12 g Black Pepper (coarsely ground)
• 10 g Salt (for pasta water)
• 1.5 Liter Water

Instructions

1. 1. Bring the water to a boil in a large pot and add the salt. Cook the spaghetti al dente according to the package instructions.
2. 2. Reserve about 200 ml of the starchy cooking water and set it aside. Drain the pasta, but keep it in the pot over low heat.
3. 3. Toast the coarsely ground black pepper in a hot pan (without oil) for 30 seconds until fragrant, and add it directly to the pasta pot.
4. 4. Mix the grated Pecorino in a bowl with a splash of warm pasta water to form a smooth paste. Add the paste to the pasta.
5. 5. Remove the pot from the heat. Add the remaining starchy water and stir vigorously with tongs until a creamy sauce forms. Serve immediately.

Nutrition per serving

• kcal: 580
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 68 g