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Cacio e Pepe

La pasta más simple y elegante de Roma. Solo tres ingredientes: pasta, Pecorino Romano y pimienta negra, combinados en una obra maestra cremosa y picante.

DinnerItalianMedium

5 min

Prep

15 min

Cook

20 min

Total

Servings

Medium

Difficulty

Ingredients

8 oz tonnarelli o espaguetis1.5 tazas Pecorino Romano, finamente rallado1.5 cdtas pimienta negra recién molida1 cda sal (para el agua de la pasta)

Instructions

Tuesta la pimienta negra en una sartén grande seca a fuego medio durante 1-2 minutos hasta que esté fragante. Agrega un cucharón de agua de pasta (una vez que esté hirviendo) y deja hervir a fuego lento.

Pon a hervir una olla de agua con sal. Cocina la pasta 2 minutos menos de lo que indican las instrucciones del paquete.

Mientras tanto, coloca el Pecorino rallado en un tazón. Agrega 2-3 cucharadas de agua de pasta tibia (no caliente) y remueve vigorosamente para formar una pasta espesa.

Tip: El agua debe estar tibia, no hirviendo. El agua hirviendo hará que el queso se aglomere en una bola en vez de formar una crema.

Transfiere la pasta directamente de la olla a la sartén con pimienta usando pinzas (llevando agua almidonada con ella). Mezcla a fuego medio-bajo durante 1 minuto.

Retira del fuego. Agrega la pasta de queso y mezcla agresivamente, agregando pequeños chorros de agua de pasta, hasta obtener un recubrimiento brillante y cremoso en cada hebra.

Sirve inmediatamente con Pecorino y pimienta extra por encima.

Nutrition per Serving

480kcal

Calories

22g

Protein

56g

Carbs

18g

Fat

Fiber

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Cacio e Pepe

Ingredients

Instructions

Nutrition per Serving

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