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
827
41% daily value
2 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

66% 43

Saturated

64% 13

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 4

Carbs

29% 86

Carbs (net)

- 82

Fiber

15% 4

Sugars

- 3

Sugars, added

- 0

Protein

48% 24

Cholesterol

15% 46

Sodium

17% 415

Calcium

33% 330

Magnesium

18% 73

Potassium

8% 286

Iron

11% 2

Zinc

16% 2

Phosphorus

62% 432

Vitamin A

9% 79

Vitamin C

- 0

Thiamin (B1)

8% 0

Riboflavin (B2)

10% 0

Niacin (B3)

10% 2

Vitamin B6

9% 0

Folate equivalent (total)

6% 23

Folate (food)

- 23

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

21% 4

Vitamin K

23% 19
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