Spaghetti Cacio e Pepe
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.
Servings per recipe: 4
Calories per serving: 806
Preparation time: 5m
Total cooking time: 23m
Ingredients:
- 1 pound spaghetti
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons ground black pepper
- 1 3/4 cups grated Pecorino Romano cheese
Directions:
- 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.
- 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.
Nutrion facts:
| Total Fat | 36g | 55% |
| Saturated Fat | 12.0g | |
| Cholesterol | 54mg | 18% |
| Sodium | 633mg | 25% |
| Potassium | 317mg | 9% |
| Total Carbohydrates | 87.8g | 28% |
| Dietary Fiber | 3.9g | 16% |
| Protein | 31.6g | 63% |
| Sugars | 3g | |
| Vitamin A | 219IU | |
| Vitamin C | 1mg | |
| Calcium | 585mg | |
| Iron | 5mg | |
| Thiamin | 1mg | |
| Niacin | 15mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 84mg | |
| Folate | 273mcg |
