Cacio e Pepe

Cacio e Pepe

Cacio e Pepe is Roman cooking at its simplest and most satisfying: just pasta, sharp Pecorino Romano, and cracked black pepper, brought together with starchy pasta water to create a creamy, peppery sauce. It’s incredibly quick to make, utterly delicious, and—honestly—my favourite because it’s so easy but packs so much flavour. Sometimes, the very best dishes are the simplest ones.

Ingredients (Serves 4)

• 400g tonnarelli or spaghetti

• 100g Pecorino Romano, finely grated

• 2–3 tsp freshly ground black pepper

• Salt

Method

1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente, reserving 1–2 cups of the pasta water.

2. While the pasta cooks, toast the black pepper in a large, dry pan over medium heat until fragrant.

3. Add a ladleful of pasta water to the pan, then the drained pasta. Toss well.

4. Remove the pan from the heat. Add the Pecorino Romano in batches, tossing vigorously, and add more hot pasta water as needed to create a smooth, creamy sauce that coats the pasta.

5. Serve immediately, with extra Pecorino and black pepper on top.

Chef’s Tip:

“The secret is to add cheese off the heat and toss quickly—this prevents clumping and gives that signature creamy sauce. Use the best Pecorino you can find, and be generous with the pepper! If you’re after something foolproof, tasty, and ultra-satisfying, Cacio e Pepe is my top pick—give it a go and you’ll see why.”

Here’s a link to the pasta I love and recommend - Check it out on Amazon

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