Spaghetti Cacio e Pepe

5 Ingredient - Tips

This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.

Brief

Prep 5 mins

Cook: 18 mins

Total: 23 mins

Servings: 4

Yield: 4 servings

Spaghetti Cacio e Pepe

Ingredients

1 pound spaghetti

6 tablespoons olive oil

2 cloves garlic

minced

2 teaspoons ground black pepper

1 ¾ cups grated Pecorino Romano cheese

Churrascaria-Style Picanha

Tips

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until tender yet firm to the bite about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.

Step 2

Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted about 1 minute. Add more cooking water until sauce coats spaghetti about 1 minute more.

Nutritional Information

Spaghetti Cacio e Pepe

Servings Per Recipe:4

Calories: 806.5

% Daily Value *

Protein: 31.6g 63%

Carbohydrates: 87.8g 28%

Dietary Fiber: 3.9g 16%

Sugars: 3.4g

Fat: 36g 55%

Saturated Fat: 12g 60%

Cholesterol: 54.1mg 18%

Vitamin A Iu: 219.3IU 4%

Niacin Equivalents: 15mg 116%

Vitamin B6: 0.2mg 14%

Vitamin C: 0.7mg 1%

Folate: 272.8mcg 68%

Calcium: 585.3mg 59%

Iron: 4.6mg 26%

Magnesium: 83.9mg 30%

Potassium: 317.3mg 9%

Sodium: 632.7mg 25%

Thiamin: 1.2mg 119%

Calories From Fat: 324.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.