Cacio e Pepe

May 04, 2020 in

Hello Mes Amies, and welcome to a new week.
Yesterday, we had our first 70 degree day which was lovely.  Sunshine and a bit of warm weather can do wonders for the soul.

I'm not trying to turn this lil blogette into a cooking blog. However, most of us are cooking way more at home now than we every were. According to my views, you guys seem to like the recipes that I share on here. So, today we have another one. This is a simple as can be to make, yet absolutely delicious.....
 Cacio e Pepe.  Simply translated, it means cheese and pepper. It sounds like " Kah- Chee-O- EH- Pe-Peh" and man is it GOOD.

Start to finish, it takes about 20 minutes to make. I have learned though, that even though its simple to make, its by far not fool proof. If not done correctly, you'll end up with big clumps of cheese. Now, I'm not one to turn down cheese, ever. But, you can't have the cheese clumping because you need it to make the most yummy sauce ever.

A few points before we get going...

  • Most cacio e pepe recipes call for Spaghetti, Bucatini or Linguini, personally, I like to use Mezzi Rigatoni. You pick which pasta works best for you.
  • You HAVE to use Pecorino Romano cheese. Some recipes will say that you can substitute Parmesan Cheese for the Pecorino Romano. DON'T DO IT. It will not taste the same and you'll be depriving yourself of something wonderful.
  • When grating the cheese, you'll need to do so as finely as possible. I use a microplane for this.
  • Once the pasta is drained, you'll need to work quickly.


Now, on to the recipe. You'll be surprised at how few ingredients it takes to make something so delicious. 


  •  12 Ounces of finely grated Pecorino Romano Cheese
  • 1 TBS Coarsly Ground Black Pepper with more for garnishing
  • 3TBS  Butter, cut into 1 TBS sized slices
  • 1 Pound Dried Pasta
  • 3/4 Cup of the pasta water


Cook pasta according to directions on box,
While pasta is cooking, grate cheese.

Mix 1TBS of pepper into the grated cheese.
Before draining the pasta, reserve 3/4 cup of the water its cooked in. After draining the pasta, immediately add it back into the pot, leave the pot on a low heat burner. In order for this to properly form the sauce, the pasta needs to be warm. 
Immediately add in the cheese and pepper mixture, vigorously stir. Add in the butter and pasta water a little at a time.
The sauce will have a silky texture and should coat the pasta completely. 
Serve immediately with extra cheese and pepper on top for presentation.

This makes FANTASTIC next day leftovers!!

There you have it! Perfect for a weeknight meal, Enjoy!


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