22mCacio e Pepe
A classic Roman pasta with spaghetti, freshly cracked black pepper, and BelGioioso Vegetarian Parmesan Cheese. The sauce is made with starchy pasta water, not cream.
- Cuisine
- Italian
- Energy
- 419 calories per serving
- Protein
- 19.9 g per serving
- Carbs
- 65.7 g per serving
- Fat
- 8.7 g per serving
- Sodium
- 1717 mg per serving
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Cook this recipe
- spaghetti-12 ounces
- BelGioioso Vegetarian Parmesan Cheese-4 ounces
- kosher salt-1 tablespoon
- black peppercorns-2 teaspoons
- water-3 quarts
Finely grate the BelGioioso Vegetarian Parmesan Cheese and coarsely crush the black peppercorns.
Bring the water and kosher salt to a rolling boil in a large pot, add the spaghetti, and cook until very al dente, about 2 minutes less than the package directions.
Use caution around the rolling boil and steam when adding pasta.
While the pasta cooks, toast the crushed pepper in a dry skillet over medium heat for 30 to 60 seconds until fragrant.
Reserve 1 1/2 cups starchy pasta water, then transfer the spaghetti to the skillet and add 1 cup pasta water.
Keep your face and hands away from steam when reserving hot pasta water.
Toss the spaghetti over medium heat until glossy and nearly tender, about 1 to 2 minutes.
Use tongs carefully when tossing hot pasta.
Remove the skillet from the heat, let bubbling stop, then add the cheese gradually while tossing constantly and adding small splashes of pasta water until the sauce is smooth and creamy.
Remove the skillet from the heat before adding cheese to reduce splattering and prevent clumping.
Serve immediately while the pasta is hot and saucy.
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