Spaghetti Cacio and Pepe

Play
PlayPause
 
Barilla avatar
Recipe video made by Barilla Published on 06/16/2020, viewed by 170

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

Play

2

Play

Cook the spaghetti in a large amount of slightly salted boiling water.

3

Play
th a good handful of black pepper and two tablespoons of EVO.

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

Play
creamy consistency.

Add a ladle of pasta water to the bowl and allow the cheese to melt into a creamy consistency.

5

Play
pasta in the mixing bowl and mix well until combined with the sauce. 
Serve with an extra helping of black pepper.

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.

Comments

Avatar placeholder