Cacio e Pepe Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple yet luxurious Italian pasta of al dente spaghetti tossed with Pecorino Romano, Parmesan, and plenty of black pepper. Light and comforting, it's an easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound spaghetti pasta
- ½ cup parmesan cheese (freshly grated)
- ½ cup pecorino Romano cheese (freshly grated)
- 1 teaspoon coarsely ground black pepper
At a glance
PER SERVING · TIME 15M
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
- 854mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 36mg
- Calcium
- 437mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 854MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.