Authentic Cacio e Pepe

Authentic Cacio e Pepe

Are you a pasta lover? We are in the Eternal City, cooking a timeless pasta, Cacio e Pepe, a simple dish, yet kinda tricky!


  • 320g spaghetti
  • 200 Pecorino Romano cheese
  • Salt (for pasta water)
  • black pepper to taste


1. Start with the pasta! Let's cook it and strain it 3 minutes before.

2. In the meanwhile we toast the black pepper so it releases its fantastic aroma.

3. Here’s the trick, we add a little bit of the pasta water to it so it prevents burning the pepper

4. Now we have to make a pecorino paste, so in a bowl, we add cheese and a splash of p.w.

5. Strain the pasta al dente into the pan and finish cooking time.

6. Once the water is almost absorbed switch off the fire, add the cream and mix it properly

Here you need to be careful because if the pan is too hot we're gonna ruin the dish.

7. some more black pepper on top.

Assaggio: mmm…buonissimo!

*Recipe on video and text may differ from each other!

How to cook Authentic Cacio e Pepe: