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Recipe by
Spaghetti cacio e pepe is a symbol of Italian cuisine, made with PDO ingredients tied to the traditions of the regions where they originated. The chemical combination of water and Pecorino proteins, freshly crushed whole peppercorns, and pasta slowly tossed to absorb all the cheese flavor make this recipe a masterpiece of Italian cooking.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Place a pot of water on the stove to cook the pasta and grate the Pecorino Romano.
Step 2 of 7: Cook the spaghetti in salted water and crush the peppercorns with a meat mallet.
Step 3 of 7: Toast the pepper in a pan and deglaze with the pasta cooking water.
Step 4 of 7: Drain the spaghetti and transfer them to the pan with the pepper, adding hot water as needed.
Step 5 of 7: Prepare the Pecorino cream by mixing grated Pecorino with hot cooking water.
Step 6 of 7: Combine the Pecorino cream with the spaghetti and toss to coat.
Step 7 of 7: Serve the spaghetti cacio e pepe sprinkled with grated Pecorino and freshly ground pepper.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Lactose to be checked · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving131 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,961 kJ469 kcal | 1,494 kJ357 kcal |
| Fat | 15.75 g | 12 g |
| of which saturated fatty acids | 8.83 g | 6.73 g |
| Carbohydrates | 59.54 g | 45.36 g |
| of which sugars | 3.14 g | 2.39 g |
| Fibre | 1.69 g | 1.29 g |
| Protein | 25.08 g | 19.11 g |
| Salt | 0.95 g | 0.72 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
