Cacio e Pepe Recipe

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

8 oz dried bucatini (or spaghetti)

2 tbsp unsalted butter

½ cup freshly grated Pecorino Romano (plus more for garnish)

½ tsp cracked black pepper (toasted)

Directions

Fill a large pot with water and bring to a boil over high heat.

Add a small handful of salt and pasta to boiling water.

Cook pasta, stirring occasionally until al dente, 6 to 8 minutes.

Drain pasta, reserving 2/3 cup pasta water.

Pour pasta back into pot or into a large skillet and place over low heat.

Add pasta water and butter and toss together until butter just melts.

Add grated cheese and black pepper and continue to toss together until cheese melts and a creamy sauce forms.

Top with more grated cheese and serve.

Notes

L’eau doit atteindre 145 F mais rester en dessous de 180 qd elle rentre en contact avec le fromage pour une émulsion parfaite

Le mieux est de le faire au mixeur pour une meilleure émulsion

Nutrition

• Serving Size: 1 g
• Calories: 621 kcal
• Total Fat: 20 g
• Saturated Fat: 12 g
• Cholesterol: 57 mg
• Sodium: 308 mg
• Total Carbohydrate: 86 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 23 g