Ingredients
Utensils
Stovetop, Pot (small), Colander
recipe
Step 1
Grate the Pecorino Romano & Parmesan cheeses into a large bowl. Add the black pepper & a splash of cold water. Mix until a thick paste forms, add more water if needed.
Step 2
In a large pot of salted, boiling water, cook the pasta according to package instructions. 1 min before it's finished cooking, reserve about 1 cup of the cooking liquid. Drain the pasta.
Step 3
Using tongs, add the cooked pasta to the bowl with the cheese paste. Add a few splashes of the cooking liquid & a drizzle of olive oil. Mix vigorously with tongs until the pasta is well coated. Add an additional splash of cooking liquid to thin the sauce, if needed. Mix to combine.
Step 4
Serve, topped with additional grated cheese & fresh pepper. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 817 cal. |
| Fat | 32 g |
| Carbohydrates | 86 g |
| Protein | 42 g |
| Fiber | 3 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Cacio e Pepe" contains 817 Energy, 32 g of Fat, 86 g of Carbohydrates, 42 g of Protein, 3 g of Fiber.
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