An Italian in my Kitchen · by Rosemary Molloy★ 4.8 (55)
Authentic Cacio e Pepe
NUTRITION · PER SERVING14M COOK
CAL 33%·PRO 63%
CARBS 45G27% OF CAL
3G FIBER1G SUGAR42G OTHER
FAT 24G33% OF CAL
22G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Roman pasta dish with just four ingredients: spaghetti tossed with toasted black pepper, melted pecorino, and Parmesan creating a creamy sauce. Simple, elegant, and ready in 14 minutes.
mainitalianpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 cups cooked spaghetti
- ¾-1 tablespoon freshly ground black pepper
- 1¼ cups freshly grated pecorino cheese
- ¼ cup freshly grated parmesan cheese* (if you prefer you can use just pecorino Romano cheese)
At a glance
PER SERVING · TIME 14M
CAL 33%·PRO 63%
CARBS 45G27% OF CAL
3G FIBER1G SUGAR42G OTHER
FAT 24G33% OF CAL
22G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 12m
- Sodium
- 2463mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 1108mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 2463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.