Cacio e Pepe Pasta

  • 15 m


A traditional Roman pasta dish called cacio е pеpе usеs basic ingrеdiеnts to produce a powerful tastе. It all comеs down to thе idеal balancе of chееsе and pеppеr which produces a saucе that is flavorful and crеamy and just a touch fiеry. This is a grеat еvеning suppеr choicе bеcausе it is quick and simple to makе.


  • icon
  • icon
  • icon
  • icon
  • icon
  • icon


Step 1

Fill a large pot with water, add a generous amount of salt (like seawater), and bring it to a boil. Once the water is boiling, add the spaghetti or bucatini and cook according to the package instructions for al dente pasta. While the pasta is cooking, proceed to Sector 2 for the sauce.

Step 2

In a skillet, heat the olive oil over low heat. Be careful not to overheat it; you want it warm, not sizzling. Add the freshly ground black pepper to the warm olive oil and let it toast for a minute or so. This helps release its flavours. Reserve a cup of pasta cooking water, drain the cooked pasta, and add it to the skillet with the pepper and oil. Toss to coat the pasta.

Step 3

Turn off the heat and sprinkle the finely grated Pecorino Romano cheese over the pasta. Begin to stir vigorously, adding a bit of the reserved pasta water as needed, until you achieve a creamy and luscious sauce. The cheese should melt and combine with the pasta water and pepper to create the sauce.

Related Meals

Vegetarian Sausage Rolls

Veggie Burger Recipe

Aubergine Parmesan Recipe

Creamy Mushrooms on Toast

Vegan Mushroom Stroganoff

Vegan Hamburger Recipe

Sesame-Garlic Ramen Noodles Recipe

Butternut Squash Soup Recipe