Delicious Skinny Bites

Cuz I dream of simple things

One of the most basic and tasty pasta dishes around, cacio e pepe is unsurprisingly super trendy. As the name suggests, the ingredients of the dish are very simple and include only black pepper, cheese and pasta. Cacio e pepe recipe stands or falls by its method, the alchemy that turns dry cheese and water into creamy sauce. But don’t let that scare you, the only precaution to be taken in preparing this dish is to leave some of the hot cooking water with the pasta: the heat melts the cheese, while the starches in the water help bind the pepper and cheese to the pasta.

I first found the dish on the New York Times cooking sites and immediately I knew that this was a recipe for me. It is basically macaroni and cheese in fancy, Italian wrapping – what’s not to love? In addition it’s filling, and one serving is more than enough for dinner. You can have cheese and pasta and stay within your calorie budget – it doesn’t get much better than that.

 

Post title from “Simple Things” by Amy Grant.

 

Cacio e Pepe
Serves 4
Fancy, three-ingredient, Italian treat!
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Cook Time
20 min
Total Time
20 min
Cook Time
20 min
Total Time
20 min
592 calories
67 g
66 g
20 g
34 g
12 g
154 g
935 g
3 g
0 g
7 g
Nutrition Facts
Serving Size
154g
Servings
4
Amount Per Serving
Calories 592
Calories from Fat 175
% Daily Value *
Total Fat 20g
31%
Saturated Fat 12g
59%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 66mg
22%
Sodium 935mg
39%
Total Carbohydrates 67g
22%
Dietary Fiber 3g
13%
Sugars 3g
Protein 34g
Vitamin A
8%
Vitamin C
0%
Calcium
75%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Salt.
  2. 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish.
  3. 1 cup finely grated Parmigiano-Reggiano.
  4. 1 tablespoon ground black pepper, plus more for finishing the dish.
  5. ¾ pound spaghetti.
  6. Good olive oil.
Instructions
  1. Put a pot of salted water on to boil.
  2. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
  3. Once the water is boiling, add the pasta.
  4. The second before it is perfectly cooked, transfer it quickly with thongs to the bowl, reserving a cup or so of the cooking water.
  5. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
  6. Plate and dust each dish with additional pecorino and pepper. Serve immediately.
beta
calories
592
fat
20g
protein
34g
carbs
67g
more
ALAS, WE ASPIRE http://www.alasweaspire.com/

 

 



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