dinnerItalianmedium
Cacio e Pepe
Roman pasta with pecorino Romano cheese and freshly cracked black pepper.
15 min2 portions
Valeurs nutritionnelles (par portion)
440
Cal
18g
Protéine
56g
Glucides
16g
Lipides
Valeurs par portion
#vegetarian#quick
Ingrédients
- 200 g Spaghetti
- 80 g Pecorino Romano
- 2 tsp Black pepper
Instructions
- 1
Cook spaghetti. Reserve 1 cup pasta water.
- 2
Toast pepper in a dry pan.
- 3
Mix finely grated pecorino with a splash of pasta water to form a paste.
- 4
Toss hot pasta with pepper, then the cheese paste. Add water as needed for creamy sauce.
Suivez chaque repas avec Nutrola
Enregistrez cette recette en secondes avec le scan photo IA.
