Cacio e Pepe
(Cheese & Pepper Pasta)
Cacio e Pepe Recipe
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(Serves 4-6)
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Ingredients
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14 oz Tonnarelli Pasta (If you can’t find Tonnarelli, Spaghetti will do)
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25 Turns of Black Pepper (Freshly Grated - Course Grind)
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¼ Cup Pecorino Romano Cheese (Grated)
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¼ Cup Grana Padano Cheese (Grated)
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Sea Salt
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Extra Virgin Olive Oil
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Instructions
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Cook the pasta in salted water, as instructed, until al dente.
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In a large frying pan, gently toast the turns of black pepper until they begin to give off a fragrance. Be careful not to burn them or the dish will become bitter.
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When the pasta is cooked, strain (but save and set aside a little of the pasta water). Then, add the pasta to the pan of pepper.
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Add a little of the pasta water and the salt.
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Add the Pecorino Romano and toss to combine.
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Add the Grana Padano and toss to combine.
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Transfer to a serving bowl.
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Grind a little more black pepper over the top and drizzle with olive oil before serving.
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