Spaghetti Cacio e Pepe

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

1 pound spaghetti

6 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons ground black pepper

1 ¾ cups grated Pecorino Romano cheese

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.

Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.

Nutrition

• Calories: 807 kcal
• Lipides Totaux: 36 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 0 g
• Cholestérol: 54 mg
• Sodium: 633 mg
• Glucides Totaux: 88 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 3 g
• Protéines: 32 g