Cacio e Pepe Recipe

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Cacio e Pepe

  • Author: Tommy Fratini
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 min
  • Yield: 2 1x
  • Diet: Vegetarian


Don’t criticize the “Cacio e Pepe” in Rome. It’s not a pasta dish, it’s Rome! It was born, like all typical Roman recipes, as a ‘poor’ dish. The shepherds, in the transhumance, brought with them pepper (to stimulate the ‘warmness’) and dried spaghetti made with water and flour, for the contribution of calories to survive in the countryside. Not easy to cook…but few rules to follow. Chef Fratini tells us how.


  • 150 gr of pecorino cheese (5 oz)
  • 30 gr of parmesan (1 oz)
  • 58 gr of black pepper (a pinch)
  • 180 gr of pasta – Spaghetti alla chitarra (6 oz)


  1. In a pot of boiling salted water (not too much salt because the pecorino and parmigiano are already salty), cook pasta until al dente
  2. Reserve ⅔ cup pasta water and drain pasta
  3. Put the spaghetti in a bowl with a bit of olive oil and mix it
  4. Add some of the water and some cheese and mix until you get a nice cream
  5. Add some black pepper (we use Sawarak pepper)
  6. Plate it and add some cheese and black pepper on top
  • Category: Main Course
  • Cuisine: Italian

Keywords: cacioepepe, pasta, spaghetti, italia, roma

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