Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 racions
Ingredients: pebre negre al gust; 160 g espagueti; 30 g pecorino; 1 cda oli d'oliva; aigua de cocció de la pasta al gust; 1 ud llimona

de Ruben Bondì@cucinaconruben

A Roman pasta of spaghetti, toasted black pepper and pecorino Romano, finished with a creamy starchy sauce.

Obre a Guston

20 min
20 min en total
2 racions
Dificultat baixa

Informació nutricionalper ració

1 ració ≈ 131 g

425 kcal
Proteïnes: 16,1 g, 15 % de les calories
Greixos: 11,9 g, 25 % de les calories
Hidrats: 62,9 g, 59 % de les calories

Calculat a partir dels ingredients.

Estris de cuina

Morter
Paella
Olla

Conté

LactisGluten

Els al·lèrgens es detecten automàticament i poden ser incomplets: revisa sempre els ingredients.

Passos10

Pas 1. Crush the black pepper
Crush the black pepper in a mortar, not too fine so the pepper can be felt.
A food processor also works, but the mortar gives a better texture.
pebre negre
Pas 2. Toast the pepper
Put the crushed pepper into the pan on low heat and toast it for about 20 seconds, without burning it.
pebre negre
Pas 3. Add the olive oil
Add olive oil to the pan with the toasted pepper.
oli d'oliva
Pas 4. Drop the spaghetti
Drop the spaghetti straight into the boiling water in the pot.
espagueti
Pas 5. Grate the pecorino
Finely grate the Romano.
Pas 6. Move pasta to pan
In the last three minutes of cooking, move the spaghetti into the pan.
espagueti
Pas 7. Add cooking water
Add some cooking water and toss until the is creamy.
Pasta water is not added at the start because it is salty and so is the pecorino.
Pas 8. Switch off the heat
Switch off the heat and wait 30 seconds.
Pas 9. Add the pecorino
Add the grated to the pasta off the heat and toss.
Adding the pecorino straight away will make it split.
Pas 10. Finish with lemon zest
Add more pepper and finish with grated lemon zest.
pebre negrellimona