Cacio E Pepe | Canadian Living
This classic Roman dish is typically made using tonnarelli or pici pasta, which are slightly thicker versions of spaghetti. It tastes best when made with fresh pasta, but you can substitute with 340...
Ingredients
- 1 Fresh Pasta Dough
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3/4 teaspoons pepper
- 1 1/3 cup finely shredded Pecorino-Romano or Parmesan cheese
- Fibre 2 g
- Sodium 952 mg
- Sugars 1 g
- Protein 23 g
- Calories 469.0
- Total fat 21 g
- Potassium 139 mg
- Cholesterol 179 mg
- Saturated fat 8 g
- Total carbohydrate 45 g
- Iron 28.0
- Folate 51.0
- Calcium 35.0
- Vitamin A 12.0
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