Cacio E Pepe
Prep time
Cook time
Total time
This recipe, fine tuned over many years in an attempt to relive that first bowl of cacio e pepe, takes the pepper to a new level through roasting. Creating a paste of the ingredients allows the cheese to meld into the noodles.
Serves: 2 to 4
  • 1 teaspoon freshly (not too finely) ground pepper flakes
  • 1 cup Parmesan, finely grated
  • 1 cup Pecorino Romano, finely grated
  • ¾ pound spaghetti or bucatini (egg pasta recommended)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • cold water
  • olive oil
  1. Heat a pan on medium high. Add the freshly ground pepper flakes and warm until fragrant, about 2 minutes. Remove from heat.
  2. In a large mixing bowl, combine the cheeses and pepper, stirring in 1 teaspoon cold water at a time until it forms a thick paste.
  3. Bring a pot of generously salted water and the olive oil to a boil. Add the noodles and cook until al dente. Drain well, reserving ½ cup of pasta water. Toss the pasta and butter in the bowl with the cheese and pepper paste and stir ferociously, adding teaspoons of pasta water as needed until well the dish is combined and creamy.
Recipe by Big Girls Small Kitchen at