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Spaghetti Cacio E Pepe (Cheese and Pepper)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6606
Energy (kCal)45.6234
Carbohydrates (g)11.2738
Total fats (g)0.6519
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook spaghetti, al dente, in salted water according to package directions. | 2. Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot. | 3. Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency. | 4. Stir in pepper and any additional liquid, if needed; season with salt if necessary. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 1 1/4 1/4 10.9854 2.4487 0.2268 0.20199999999999999
    pecorino romano cheese 3/4 cup grated - - - -
    parmigiano reggiano cheese 1/4 cup grated - - - -
    black pepper 2 tablespoons coarse ground 34.638000000000005 8.8251 1.4338 0.4499
    kosher salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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