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Cacio e Pepe Carbonara l SimplyScratch.com #blackpepper #cheese #pecorinoromano #pasta #pepper

Cacio e Pepe Carbonara

Print Recipe
This Cacio e Pepe Carbonara is an ridiculously simple creamy peppery pasta dish. Hot spaghetti is tossed with eggs, cheese and loads of black pepper. Serves 6 to 8 in 30 minutes.
Course Mains & Entrees
Cuisine Italian
Keyword black pepper, carbonara, pasta, pecorino romano
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 384
Author Laurie McNamara

Ingredients

  • sea salt
  • 1 pound spaghetti noodles dried
  • 4 large eggs
  • 2½ cups pecorino romano finely grated or about 9 ounces, divided
  • 1 tablespoons black pepper freshly ground, more or less to taste
  • 1 tablespoon olive oil
US Customary - Metric

Instructions

  • Bring a large pot of water with 2 tablespoons sea salt to boil. Once boiling, add pasta and cook according to package directions, until al dente.
  • Meanwhile, in a large mixing bowl, whisk the eggs, 2 cups cheese, black pepper and olive oil until thoroughly combined.
  • Once the pasta is cooked, use tongs to transfer the hot pasta into the bowl with the beaten eggs and cheese. Toss continuously until the sauce thickens.
  • Serve with reserved cheese and black pepper over top.

Notes

Reserve a little pasta water to thin out sauce as needed.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 44g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 414mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 269IU | Calcium: 362mg | Iron: 1mg