Cacio e Pepe Spaghetti With Black Pepper and Pecorino Romano Recipe

Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) Recipe

Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) Recipe

By Serious Eats
15 minutes

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Details
  • Servings:   3
  • Calories:   589
  • Protein:   17g
  •  
  • Fiber:   3g
  • Sugar:   3g
  • Carb Total:   56g
  •  
  • Trans Fat:   0g
  • Saturated:   12g
  • Fat Total:   33g
  •  
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 4 tablespoons (60ml) extra-virgin olive oil, divided
  • 1 teaspoon coarsely ground black pepper, to taste
  • Kosher salt, to taste
  • 1/2 pound (225g) spaghetti
  • 2 tablespoons (30g) unsalted butter
  • 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving
Instructions

Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) Recipe serves 3 original recipe by Serious Eats.

View original preparation instructions

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