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Cacio e Pepe

A massa mais simples e elegante de Roma. Apenas tres ingredientes: massa, Pecorino Romano e pimenta-do-reino, combinados em uma obra-prima cremosa e apimentada.

DinnerItalianMedium

5 min

Prep

15 min

Cook

20 min

Total

Servings

Medium

Difficulty

Ingredients

8 oz tonnarelli ou espaguete1.5 xicaras Pecorino Romano ralado fino1.5 colheres de cha pimenta-do-reino moida na hora1 colher de sopa sal (para a agua da massa)

Instructions

Torre a pimenta-do-reino em uma frigideira grande seca em fogo medio por 1-2 minutos ate ficar aromatica. Adicione uma concha de agua da massa (quando estiver fervendo) e deixe cozinhar.

Ferva uma panela de agua com sal. Cozinhe a massa 2 minutos a menos que o indicado na embalagem.

Enquanto isso, coloque o Pecorino ralado em uma tigela. Adicione 2-3 colheres de sopa de agua da massa morna (nao quente) e mexa vigorosamente ate formar uma pasta grossa.

Tip: A agua deve ser morna, nao fervente. Agua fervente faz o queijo empelotar em uma bola ao inves de formar um creme.

Transfira a massa diretamente da panela para a frigideira com pimenta usando um pegador (trazendo agua junto). Mexa em fogo medio-baixo por 1 minuto.

Retire do fogo. Adicione a pasta de queijo e misture vigorosamente, adicionando jatos de agua da massa ate obter um revestimento brilhante e cremoso em cada fio.

Sirva imediatamente com mais Pecorino e pimenta por cima.

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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