Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 Portionen
Ingredients: schwarzer Pfeffer nach Geschmack; 160 g Spaghetti; 30 g Pecorino; 1 EL Olivenöl; Nudelwasser nach Geschmack; 1 Stk Zitrone

von Ruben Bondì@cucinaconruben

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

In Guston öffnen

20 Min.
20 Min. insgesamt
2 Portionen
Schwierigkeit: leicht

Nährwertepro Portion

1 Portion ≈ 131 g

425 kcal
Eiweiß: 16,1 g, 15 % der Kalorien
Fett: 11,9 g, 25 % der Kalorien
Kohlenhydr.: 62,9 g, 59 % der Kalorien

Aus den Zutaten berechnet.

Kochgeschirr

Mörser
Bratpfanne
Kochtopf

Enthält

MilchprodukteGluten

Allergene werden automatisch erkannt und können unvollständig sein. Überprüfe immer die Zutaten.

Schritte10

Schritt 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.
schwarzer Pfeffer
Schritt 2. Toast the pepper
Put the crushed pepper into the pan on low heat and toast it for about 20 seconds, without burning it.
schwarzer Pfeffer
Schritt 3. Add the olive oil
Add olive oil to the pan with the toasted pepper.
Olivenöl
Schritt 4. Drop the spaghetti
Drop the straight into the boiling water in the pot.
Schritt 5. Grate the pecorino
Finely grate the Romano.
Schritt 6. Move pasta to pan
In the last three minutes of cooking, move the into the pan.
Schritt 7. Add cooking water
Add some cooking water and toss until the pasta is creamy.
Pasta water is not added at the start because it is salty and so is the pecorino.
Nudelwasser
Schritt 8. Switch off the heat
Switch off the heat and wait 30 seconds.
Schritt 9. Add the pecorino
Add the grated to the pasta off the heat and toss.
Adding the pecorino straight away will make it split.
Schritt 10. Finish with lemon zest
Add more pepper and finish with grated lemon zest.
schwarzer PfefferZitrone