Of which 4.3 g sugars and 7.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pecorino, toasted pepper, emulsion with no added fat
Allergens gluten, milk
Spaghetti cacio e pepe
Pecorino and black pepper
Sheep's milk cheese and pepper turn into a pale sauce that clings to the spaghetti. This classic from Lazio asks for few ingredients and careful technique. This version uses dried pasta; fresh tonnarelli are another well-known regional choice.
Ingredients
- 180 g (6½ oz) dried spaghetti
- 80 g (2¾ oz) Pecorino Romano
- 2 g black pepper
- water and coarse salt for cooking the pasta, as needed
Method
- Grate the Pecorino very finely. Set aside 5 g for finishing and put 75 g in a large bowl, without packing it down.
- Coarsely crush the pepper in a mortar, or set the mill to a medium grind. Avoid a very fine powder, which burns faster.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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