Vikalinka · by Julia Frey of Vikalinka
Bucatini Cacio e Pepe
NUTRITION · PER SERVING20M COOK
CAL 28%·PRO 54%
CARBS 77G55% OF CAL
5G FIBER0G ADDED0G INTRINSIC66G OTHER6G TOTAL SUGAR
FAT 17G27% OF CAL
11G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Roman pasta dish of spaghetti coated in a sharp pecorino cheese and cracked black pepper sauce with butter. Simple, elegant, and deeply flavorful without tomato.
mainitalianpasta⚡ microwave🔥 ovenvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 200g/1/2 lbs bucatini (or spaghetti)
- 1 tsp black pepper (freshly ground)
- 80g/3/4 cup/3 oz Pecorino Romano (or Parmigiano Reggiano)
- 1 tbsp butter
- 170ml/3/4 cup hot pasta water
At a glance
PER SERVING · TIME 20M
CAL 28%·PRO 54%
CARBS 77G55% OF CAL
5G FIBER0G ADDED0G INTRINSIC66G OTHER6G TOTAL SUGAR
FAT 17G27% OF CAL
11G SAT6G 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
- 590mg
- Total sugar
- 6g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 446mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.