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Cacio e Pepe


  • 8 oz spaghetti 
  • ½ cup freshly grated Pecorino Romano or Parmesan, plus more for garnish 
  • 2 ½ tbsp. cracked black pepper 
  • 1 tbsp. butter 


  1. Toast 1 tbsp. black pepper or black peppercorn over high heat to open up the flavors in the bottom of your pot.  
  2. Leaving the pepper in the bottom of the pot, fill your pot with water and bring to a boil over high heat to cook the pasta.  
  3. Add a small handful of salt and the pasta to boiling water. 
  4. Cook pasta, stirring occasionally until al dente, 6 to 8 minutes. 
  5. While the pasta is cooking, grate your cheese.  
  6. Drain pasta, reserving 2/3 cup pasta water in a medium sized bowl. 
  7. In the bowl with water, add your grated cheese a little bit at a time and stir it around until the cheese is melted and a sauce forms.  
  8. After the spaghetti has cooled down a little bit, add a tbsp of butter. Toss the spaghetti, butter, and the cheese sauce together until everything has melted together to form a creamy sauce.  
  9. Top with grated cheese and more black pepper. Serve and enjoy! 

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