Cacio e pepe

Cacio e Pepe

Special Equipment : Pot, Strainer, Pasta Tongs, 2 Oz ladle, Cheese Grater, Blender
Serves: 2 (Portions)


Whether it’s a cold chilly night or a hot summer day this pasta dish never fails to bring a smile to my face. Easy, comforting and so delicious it has become my number one go to recipe. Pop a bottle of your favorite wine or pair with a sweet basil lemonade and I promise you’ll feel that smile at your first bite. 


  1. Start off by your grating your cheese, and setting aside.
  2. Bring your water to a rolling boil, season lightly with salt.
  3. Drop in your pasta.  
  4. Give a noodle a taste-test. When your pasta is done cooking it will have some bite to it.  Some may say toothiness, aka . . . al dente. 
  5. Take out pasta, but don’t get rid of the water.
  6. Reserve 1/2 Cup of pasta water and allow to cool down to room temperature.
  7. In a dry pan, toast black whole black peppercorns.
  8. Grind in mortar & pestle.
  9. In a blender add cool pasta water, grated cheese, & blend until smooth.
  10. Slowly incorporate olive oil into the blender & set aside.
  11. Add butter & ground peppercorns to a saute pan over medium – low heat until melted.
  12. Add cooked pasta & heat pasta & coat with pepper butter.
  13. Once pasta is hot & coated, add in cheese sauce.
  14. Using tongs & ladle plate the noodles in a bundle
  15. Grate additional cheese as you like, & enjoy!

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