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Cacio e pepe
Roman cacio e pepe with three ingredients: pasta, Pecorino Romano and pepper. The sauce comes together with pasta water, off the heat, with no cream and no lumps.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 320 g tonnarelli or spaghetti
- Pecorino Romano cheese 200 g finely grated
- Black pepper, ground 4 g
Steps
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1 Grate the Pecorino Romano in the Thermomix bowl.
15 sec · speed 10
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2 Toast the pepper in a dry pan for 30 seconds, then crush or grind it.
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3 Cook the pasta in unsalted boiling water until very al dente. Set aside two ladles of pasta water.
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4 In a bowl, mix the Pecorino with the pepper and a little hot pasta water until smooth and lump-free.
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5 Drain the pasta, tip it into the bowl off the heat and toss, loosening with more pasta water if the sauce tightens.
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6 Serve at once with more freshly ground black pepper.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 493 kcal | 232 kcal |
| Protein | 26.4 g | 12.4 g |
| Carbohydrate | 62.2 g | 29.3 g |
| Sugars | 2.5 g | 1.2 g |
| Fat | 14.7 g | 6.9 g |
| of which saturates | 8.8 g | 4.1 g |
| Fibre | 2.8 g | 1.3 g |
| Salt | 1.80 g | 0.85 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.