Spaghetti cacio e pepe

Spaghetti cacio e pepe

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 511 kcal
, Fat: 17 g
, Carbohydrate: 62 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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350 g spaghetti
salted water, boiling


½ tsp peppercorn
200 g Pecorino romano, finely grated
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How it's done

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Cook the spaghetti in salted water until just al dente, set aside approx. 250 ml of the cooking water. Drain the spaghetti.


Crush the peppercorns using a mortar and pestle or the back of a knife, toast for approx. 2 mins. in a frying pan without oil. Add the spaghetti and approx. 100 ml of cooking water, cook the spaghetti, stirring occasionally. Combine the remaining cooking water with the cheese in a bowl, add to the spaghetti, mix until the cheese has melted.

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