Pasta · ALWAYS FREE
Parmesan & black pepper spaghetti
Finely grated Parmesan and starchy pasta water form a glossy pepper sauce in this cacio e pepe–inspired variation.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Finely grate the cheese before cooking. Put 1,about ¾ cup + 1 ½ tbsp (200 g) water in a wide pot, bring to a boil and add spaghetti without salt. Stir as it softens and bends into the water, then cook until just tender according to its package, stirring often. Keep enough water to prevent sticking, adding plain boiling water if necessary.
- Toast pepper in a large dry skillet over medium-low heat for 30–45 seconds until fragrant, not smoky, then remove from heat. Reserve about 1 cup + 1 tbsp (250 g) pasta cooking water before draining. Let about ¼ cup (60 g) reserved water cool for 2 minutes in a bowl, then mix it gradually into the grated cheese to form a thick paste.
- Add drained hot spaghetti and about ¼ cup (60 g) reserved water to the pepper skillet off the heat. Toss for about 1 minute so aggressive steaming subsides. Add cheese paste in three portions, tossing vigorously after each. Add remaining reserved water a spoonful at a time only as needed for a glossy coating; not all reserved water must be used. Keep the skillet off direct heat while incorporating cheese.
- If sauce is too thick, toss in a little more warm reserved water; if loose, keep tossing off heat until it clings. Divide all pasta and sauce among three bowls and serve immediately. Refrigerate leftovers within 2 hours and reheat to 165°F (74°C), recognizing the sauce may separate and pasta soften.
Estimated nutrition
Per serving · 1 of 3- Calories
- 416 kcal
- Protein
- 21.2 g
- Total carbohydrate
- 61.1 g
- Total fat
- 8.7 g
- Total sugars
- 2.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All cheese and pepper divided with the complete pasta into three equal portions. Contains wheat and milk. No butter, cream, finishing oil or garnish included. The estimate counts all dry pasta nutrients without guessing the discarded starch fraction.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Parmesan & black pepper spaghetti: dry enriched wheat spaghetti; hard Parmesan-style cheese made with vegetarian rennet; freshly ground black pepper; water for boiling pasta; reserve some for sauce. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
