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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.
Place a pot of water on the stove to cook the pasta and grate the Pecorino Romano.
Cook the spaghetti in salted water and crush the peppercorns with a meat mallet.
Toast the pepper in a pan and deglaze with the pasta cooking water.
Drain the spaghetti and transfer them to the pan with the pepper, adding hot water as needed.
Prepare the Pecorino cream by mixing grated Pecorino with hot cooking water.
Combine the Pecorino cream with the spaghetti and toss to coat.
Serve the spaghetti cacio e pepe sprinkled with grated Pecorino and freshly ground pepper.
It is recommended to consume spaghetti cacio e pepe immediately. Any form of storage is not advised.
Italia, Lazio
| Energy (kcal) | 357.09 |
| Carbohydrates (g) | 45.36 |
| of which sugars (g) | 2.39 |
| Fat (g) | 12 |
| of which saturates (g) | 6.74 |
| Protein (g) | 19.11 |
| Fibre (g) | 1.29 |
| Salt (g) | 0.72 |
