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Cacio e pepe

Receipt for Cacio e Pepe:


  • 8 ounces of spaghetti or bucatini pasta.
  • 1 cup of freshly grated Pecorino Romano cheese.
  • 1 teaspoon of freshly ground black pepper.
  • Salt, to taste.
  • Extra-virgin olive oil.



Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the boiling water.


Add the pasta to the boiling water and cook it according to the package instructions until it is al dente, which means it should still have a slight bite to it.


While the pasta is cooking, take a large bowl and combine the freshly grated Pecorino Romano cheese and freshly ground black pepper. Mix them together until well combined.


Once the pasta is cooked, reserve about a cup of the pasta cooking water, and then drain the pasta..


Transfer the hot pasta to the bowl with the cheese and pepper mixture. Drizzle a small amount of extra-virgin olive oil over the pasta.


Toss the pasta vigorously with a pair of tongs or a fork until the cheese has melted and coats the pasta evenly. If the pasta appears dry, add a little bit of the reserved pasta cooking water, a few tablespoons at a time, until you achieve a creamy consistency.


Taste the pasta and season with salt if needed. Remember that Pecorino Romano cheese is already salty, so be cautious with additional salt.


Serve the cacio e pepe immediately while it’s still hot. You can garnish it with an extra sprinkle of freshly ground black pepper and grated Pecorino Romano cheese, if desired.

Enjoy your delicious homemade cacio e pepe!

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