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Cacio e Pepe

Cacio e Pepe Recipe

  • Total Time: 20 mins
  • Yield: 2-3 1x


  • 1/2 pound of spaghetti
  • 1/4 cup extra-virgin olive oil
  • freshly ground pepper
  • 1 cup freshly grated Pecorino-Romano cheese, plus extra for serving


  1. Bring a pot of generously salted water to a boil, and add the spaghetti. Cook until the pasta is almost al dente.
  2. Meanwhile, put the extra-virgin olive oil into a large saute pan and grind a good amount of pepper into it. Then heat the olive oil over medium-high heat.
  3. Reserve 1 cup of the pasta cooking water, then strain the pasta and add to the pan with the olive oil and toss to coat the pasta.
  4. Next, add the cheese to the pasta and stir thoroughly to combine.
  5. Finally, add 1/2 cup of the pasta cooking water to the pan and stir more, until a creamy sauce is formed. If sauce is too dry add some more of the cooking water.
  6. Transfer to serving plates, grind a little more fresh pepper on top and serve with extra grated Pecorino-Romano cheese on the side.
  • Prep Time: 5 mins
  • Cook Time: 15 mins