Cacio e Pepe


1 lb spaghetti
1 1/2 cups Pecorino Romano, grated, plus extra for the completed dish
1 cup Parmesan Reggiano
1 tbs black pepper, coarsely ground, plus extra for the completed dish
1 to 2 tsp extra virgin olive oil
kosher salt to taste, optional

This is a very simple classic Roman pasta dish that is amazingly delicious.

  • Bring a pot of salted water to a rolling boil.
  • Add the pasta and cook until aldente (which means firm to the tooth). Reserve 1 cup of the pasta water.
  • Meanwhile combine the cheeses and black pepper to a large bowl and mash with just enough cold water to make a thick paste.
  • Transfer the pasta to the bowl along with the cheeses and add a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary.
  • The sauce should cling to the pasta and be creamy but not watery.
  • Divide the pasta onto four plates or bowls and sprinkle with additional pecorino and black pepper.




10 min


10 min



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