Corgeat 
Cacio e Pepe
14min 582 kcal 4.27€
MainItalianVegetarianComfort-food
Servings
Ingredients 5
| Ingredient | Quantity |
|---|---|
| Spaghetti 1110 kcal0.60€ | 300g |
| Black Pepper 25 kcal0.03€ | 10g |
| Pecorino Cheese 504 kcal3.13€ | 125g |
| Parmesan 108 kcal0.50€ | 25g (2.5 tbsp) |
| Salt 0 kcal0.01€ | 12g (2 tsp) |
| Total 1747 kcal4.27€ | 472 g |
Instructions
1
Finely grate the pecorino and parmesan cheeses and freshly grind the peppercorns
2
Boil spaghetti in salted water for two minutes less than the package instructions to keep it very al dente
3
Toast the ground pepper in a large skillet on high heat for 30 seconds, then stir in 125ml of starchy pasta water
4
Whisk the grated cheeses in a small bowl with another 125ml of hot pasta water until a smooth, creamy paste forms
5
Toss the pasta into the skillet with the pepper and cheese cream over medium-high heat until the sauce thickens and coats every strand
Meal summary
Prep time
2min
Cook time
12min
Servings
3
Per serving
1.42€
Nutritional values
Calories
582
1747 Total
Protein26.3g
Carbohydrates77.6g
Fats17.4g