ITALIAN

Cacio e Pepe

3/4 ingredients have USDA IDs | USDA Release: unknown | 84,673 foods

Ingredients

1 lb Pasta FDC:168925 SYN
2 cup Romano Cheese FDC:171249 SYN
1 tbsp Black Pepper FDC:170931 SYN
to taste Kosher Salt SYN

Method

1Boil water, cook spaghetti.
2Toast pepper.
3Toss with cheese and pasta water.
boil
Provenance
Pipeline: parse → normalize → profile → enrich → store
Nutrition: USDA FoodData Central (public domain)
Ingested: 2026-03-27 | v1

Nutrition (per 100g)

USDA FoodData Central (public domain). 3/4 ingredients have USDA IDs
IngredientCalProFatCarb
pasta355.08.41g1.72g74.79g
romano_cheese387.031.8g26.94g3.63g
black_pepper251.010.39g3.26g63.95g
Per 100g of each raw ingredient. Not a serving-size calculation.

Flavor Profile

salt (3/10)
acid (0/10)
fat (0/10)
sweet (0/10)
heat (0/10)
umami (0/10)
bitter (0/10)
aromatic (0/10)

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