Italianvegetarianfastclassic
Cacio e Pepe, Properly
Three ingredients, one pan, and the emulsion that makes or breaks it.
20 minutesServes 2Medium
Ingredients
- Spaghetti200 g
- Pecorino100 g
- Black pepper2 tsp
Per serving
Estimate545 kcal · 26g protein · 70.5g carbs · 17.5g fat
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Method
- 01
Toast cracked pepper in a wide pan until fragrant.
- 02
Cook the pasta in barely enough salted water so the starch concentrates.
- 03
Ladle the starchy water into the pepper pan and bring to a simmer.
- 04
Off the heat, add grated pecorino and toss hard until a glossy sauce forms.
Cook with what you have.
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