Recipes from Italy · by Silvana Nava★ 5.0 (10)
Authentic Cacio e Pepe - The Real Roman Method
NUTRITION · PER SERVING20M COOK
CAL 27%·PRO 44%
CARBS 65G48% OF CAL
3G FIBER3G SUGAR59G OTHER
FAT 18G30% OF CAL
11G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
The authentic Roman pasta of just spaghetti, Pecorino Romano, and black pepper, where starchy water creates the creamy sauce. Simple elegance in a bowl.
mainitalianpasta🍳 skilletvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g spaghetti, bucatini or tonnarelli (traditional Roman pasta shapes) (- 12 oz)
- 220 g finely grated Pecorino Romano DOP (- 2 cups)
- 6-8 g whole black peppercorns (- 1-1 ½ tablespoons, freshly ground (preferably Tellicherry), plus more to taste)
- 1 ¾ liters water (- 7 ½ cups (use less water than usual to increase starch concentration))
- ½ tablespoon coarse salt (- very little, as Pecorino is naturally salty)
At a glance
PER SERVING · TIME 20M
CAL 27%·PRO 44%
CARBS 65G48% OF CAL
3G FIBER3G SUGAR59G OTHER
FAT 18G30% OF CAL
11G SAT7G 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
- 10m
- Cook
- 10m
- Sodium
- 1892mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 453mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1892MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.