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

Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) Recipe
6 Ingredients
  • 4 tablespoons (60ml) extra-virgin olive oil, divided
  • Coarsely ground black pepper
  • Kosher salt
  • 1/2 pound (225g) spaghetti
  • 2 tablespoons (15g) 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
Nutrition
551
28% daily value
3 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

44% 29

Saturated

43% 9

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 3

Carbs

19% 57

Carbs (net)

- 55

Fiber

10% 3

Sugars

- 2

Sugars, added

- 0

Protein

32% 16

Cholesterol

10% 30

Sodium

12% 276

Calcium

22% 220

Magnesium

12% 49

Potassium

4% 191

Iron

7% 1

Zinc

14% 2

Phosphorus

41% 288

Vitamin A

6% 52

Vitamin C

- 0

Thiamin (B1)

6% 0

Riboflavin (B2)

9% 0

Niacin (B3)

8% 1

Vitamin B6

10% 0

Folate equivalent (total)

4% 15

Folate (food)

- 15

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

1% 0

Vitamin E

19% 3

Vitamin K

10% 12
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