The Stay At Home Chef · by Rachel Farnsworth★ 4.8 (28)
Authentic Cacio e Pepe
NUTRITION · PER SERVING15M COOK
CAL 23%·PRO 40%
CARBS 43G37% OF CAL
3G FIBER0G ADDED0G INTRINSIC40G OTHER0G TOTAL SUGAR
FAT 13G26% OF CAL
13G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Roman pasta of tonnarelli tossed with black pepper and pecorino cheese. Luxuriously creamy from the pasta starch, this is refined simplicity at its best.
mainitalianpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on The Stay At Home Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound tonnarelli (or thick spaghetti pasta)
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 1/2 cups finely shredded pecorino romano cheese (or freshly gfrated)
- 1 cup pasta water (approximate)
At a glance
PER SERVING · TIME 15M
CAL 23%·PRO 40%
CARBS 43G37% OF CAL
3G FIBER0G ADDED0G INTRINSIC40G OTHER0G TOTAL SUGAR
FAT 13G26% OF CAL
13G SAT0G 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
- 5m
- Cook
- 10m
- Sodium
- 2358mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 608mg
- Iron
- 22mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2358MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.