Spaghetti Cacio and Pepe
What you will need
60 g Spaghetti Barilla
100 g semi-seasoned Pecorino Romano
20g EVO
Black pepper
(Nutritional facts 335 calories, 15.81 g fat, 26.52 g carbohydrates, 22.11 g protein, 57 mg cholesterol, 795 mg sodium)How to cook
1
2
Cook the spaghetti in a large amount of slightly salted boiling water.
3
In the meantime, add the grated semi-seasoned Pecorino in a mixing bowl, with a good handful of black pepper and two tablespoons of EVO.
4
Add a ladle of pasta water to the bowl and allow the cheese to melt into a creamy consistency.
5
Drain the pasta al dente and set some of the pasta water aside. Toss the pasta in the mixing bowl and mix well until combined with the sauce. Serve with an extra helping of black pepper.
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