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Cacio e Pepe with Toasted Hazelnuts - Image 1

Cacio e Pepe with Toasted Hazelnuts

Lazio cuisineItalian cuisine
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Cacio e Pepe with Toasted Hazelnuts

Cacio e Pepe

Prep: 5 min • Cook: 15 min. Classic Cacio e Pepe elevated with a crunchy, nutty texture from toasted hazelnuts, complementing the peppery cheese sauce.

Preparation time
5 min
Cooking time
15 min
Total time
20 min
Servings
2
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 7oz spaghetti(or bucatini)
  • 4oz pecorino romano(finely grated, plus more for serving)
  • 2 tbsp black pepper(freshly cracked, plus more to taste)
  • 2oz hazelnuts(raw, shelled)
  • 1 tbsp butter(unsalted)

Instructions

Hazelnuts

  1. Toast the hazelnuts: Spread hazelnuts on a baking sheet and toast in a preheated oven at 180°C (350°F) for 8-10 minutes, or until fragrant and lightly browned. Let them cool, then roughly chop.

Pasta

  1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.

Sauce

  1. Prepare the cheese and pepper mixture: In a large bowl, combine the finely grated Pecorino Romano cheese and freshly cracked black pepper. Add a ladleful of the hot pasta water, mixing vigorously with a whisk or fork to create a smooth, creamy paste. The mixture should be thick but pourable.
  2. Emulsify the sauce: Add the drained spaghetti directly to the bowl with the cheese and pepper mixture. Add the butter. Toss the pasta vigorously, gradually adding more reserved pasta water as needed, until the sauce coats the spaghetti evenly and has a creamy consistency.

Serving

  1. Serve immediately: Divide the Cacio e Pepe between two plates. Top generously with the toasted chopped hazelnuts and extra grated Pecorino Romano and black pepper, if desired.

Nutrition

Servings
2
Serving size (imperial)
8 oz
NutrientPer servingPer 100 gTotal (2 servings)
Calories650.5 kcal289.1 kcal1,301 kcal
Protein25.2 g11.2 g50.4 g
Fat35.8 g15.9 g71.6 g
Carbs55.1 g24.5 g110.2 g

Tips

  • Ensure your Pecorino Romano is finely grated for a smooth, lump-free sauce. Use a microplane for best results.
  • The key to a creamy sauce is constant tossing and the right amount of starchy pasta water. Don't let the cheese clump.
  • Serve this dish immediately while piping hot to enjoy its perfect creamy texture and flavour profile.

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