The Mediterranean Dish · by Domenica Marchetti★ 4.6 (26)
Cacio e Pepe
NUTRITION · PER SERVING22M COOK
CAL 18%·PRO 26%
CARBS 56G63% OF CAL
3G FIBER0G ADDED0G INTRINSIC51G OTHER3G TOTAL SUGAR
FAT 7G18% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rome's classic pasta with just cheese and black pepper creating a creamy sauce. Simple, elegant, and authentic.
mainitalianpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons kosher salt
- 1 pound spaghetti, (tonnarelli or bucatini pasta)
- 4 ounces Pecorino Romano cheese, (finely grated)
- 1 tablespoon whole peppercorns
At a glance
PER SERVING · TIME 22M
CAL 18%·PRO 26%
CARBS 56G63% OF CAL
3G FIBER0G ADDED0G INTRINSIC51G OTHER3G TOTAL SUGAR
FAT 7G18% OF CAL
4G SAT3G 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
- 12m
- Sodium
- 927mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 151mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 927MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.