Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 porzioni
Ingredients: pepe nero a piacere; 160 g spaghetti; 30 g pecorino; 1 cucch. olio d'oliva; acqua di cottura della pasta a piacere; 1 pz limone

di Ruben Bondì@cucinaconruben

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

Apri in Guston

20 min
20 min in totale
2 porzioni
Difficoltà bassa

Valori nutrizionaliper porzione

1 porzione ≈ 131 g

425 kcal
Proteine: 16,1 g, 15% delle calorie
Grassi: 11,9 g, 25% delle calorie
Carboidrati: 62,9 g, 59% delle calorie

Stimato dagli ingredienti.

Utensili da cucina

Mortaio
Padella
Pentola

Contiene

LatticiniGlutine

Gli allergeni vengono rilevati automaticamente e potrebbero essere incompleti: controlla sempre gli ingredienti.

Passaggi10

Passaggio 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.
pepe nero
Passaggio 2. Toast the pepper
Put the crushed pepper into the pan on low heat and toast it for about 20 seconds, without burning it.
pepe nero
Passaggio 3. Add the olive oil
Add olive oil to the pan with the toasted pepper.
olio d'oliva
Passaggio 4. Drop the spaghetti
Drop the straight into the boiling water in the pot.
Passaggio 5. Grate the pecorino
Finely grate the Romano.
Passaggio 6. Move pasta to pan
In the last three minutes of cooking, move the into the pan.
Passaggio 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.
Passaggio 8. Switch off the heat
Switch off the heat and wait 30 seconds.
Passaggio 9. Add the pecorino
Add the grated to the pasta off the heat and toss.
Adding the pecorino straight away will make it split.
Passaggio 10. Finish with lemon zest
Add more pepper and finish with grated lemon zest.
pepe nerolimone