Spaghetti cacio e pepe

Method

1. Crush the pepper and toast it in a large frying pan over a gentle heat.
2. Boil the spaghetti in a little lightly salted water, so the water is rich in starch.
3. Mix the pecorino with a little warm cooking water into a thick cream.
4. Transfer the pasta to the pan with the pepper, add a ladle of cooking water and stir.
5. Off the heat, add the pecorino cream and mix vigorously until creamy; serve straight away.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 240 g	100 g	% IR*	Share
Energy	895 kcal	373 kcal	45 %
Fat	22 g	9.2 g	31 %
of which saturates	12 g	5 g	60 %
Carbohydrate	123 g	51 g	47 %
of which sugars	5 g	2.1 g	6 %
Fibre	5.7 g	2.4 g	—
Protein	48 g	20 g	96 %
Salt	2.2 g	0.9 g	37 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving

Photos