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Pasta with cheese and pepper
Spaghetti cacio e pepe is a classic Italian pasta dish from the Lazio region, prepared with just a few ingredients. “Cacio” stands for the pecorino cheese used and “pepe” for the black pepper that gives the dish a spicy note. When combined with spaghetti cooked al dente, the result is a simple yet delicious pasta dish that is popular with many pasta lovers. The perfect dish when you need something simple and quick.
So simple and yet super delicious – This is how pasta must be!
- 400 g spaghetti
- 1 tbsp black pepper grains
- 200 g pecorino cheese (shop here)
- 1 pinch salt
- First grate the pecorino. Then bring water to a boil in a pot. Once the boiling point is reached, salt the water well and cook the spaghetti al dente according to package instructions.
- In the meantime, place the grains of pepper in a mortar and crush them with a pestle. This gives the pepper more spiciness. Now put the crushed pepper in a large frying pan and roast it over low heat. Then deglaze with a shot of pasta water.
- Now add 4 to 5 more ladlefuls of pasta water to a bowl and set aside.
- Drain the spaghetti in a colander as soon as they are al dente. Then add about ⅓ of the pasta to the frying pan with the roasted pepper. Stir everything thoroughly with pasta tongs and add a little pasta water as needed.
- Meanwhile, put half of the grated pecorino in a bowl and add a ladleful of pasta water. Mix vigorously with a whisk. Then add the remaining pecorino and again a little pasta water and mix again until a nice cream is formed.
- Now add the remaining spaghetti to the frying pan and turn off the heat. Pour the pecorino cream on top, season with salt and mix everything thoroughly.
- Then arrange the delicious pasta on deep plates, sprinkle with more grated pecorino if desired and enjoy.Buon appetito!
Calories: 133kcal (7%)Carbohydrates: 21g (7%)Protein: 7g (14%)Fat: 7g (11%)
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