Discover how to prepare a perfect cacio e pepe in just a few minutes with high-quality ingredients and simple tricks for a smooth, flavorful cream.
Step 1 of 5: Choose high-quality ingredients such as pici and cacio.
Step 2 of 5: Blend the pecorino with the cooking water to obtain a smooth cream.
Step 3 of 5: Toast the black pepper before grinding or crushing it.
Step 4 of 5: Drain the pasta 4 minutes before the end of cooking and finish it in the pan.
Step 5 of 5: Add cooking water to create a perfect cream.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Lactose to be checked · Allergens detected: Gluten and Milk
| Average values | Per serving176 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,290 kJ547 kcal | 1,305 kJ312 kcal |
| Fat | 24.76 g | 14.11 g |
| of which saturated fatty acids | 12.43 g | 7.08 g |
| Carbohydrates | 54.04 g | 30.79 g |
| of which sugars | 2.79 g | 1.59 g |
| Fibre | 2.63 g | 1.5 g |
| Protein | 25.45 g | 14.5 g |
| Salt | 1.53 g | 0.87 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
