Cacio e Pepe

Cacio e Pepe

Special Equipment : Pot, Strainer, Pasta Tongs, 2 Oz ladle, Cheese Grater, Blender
Serves: 1- 2

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. 

Shopping List

Dry Goods

¼ Lb Pasta
3 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Black Pepper


1 Cup Pecorino Cheese
2 Tablespoon Unsalted Butter

Cooking Pasta


¼ Lb | 4 Oz Pasta
½ Cup| 120 g Cup Pasta Water, room temp

  1. Bring your water to a rolling boil, season lightly with salt.
  2. Drop in your pasta.  
  3. 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. 
  4. Take out pasta, but don’t get rid of the water.
  5. Reserve ½ Cup of pasta water.

Cacio e Pepe Sauce


½ Cup| 120 g Cup Pasta Water, room temp
1 Cup | 110 g Pecorino Cheese
3 Tablespoon | 21 g Extra Virgin Olive Oil

  1. Start off by your grating your cheese, and setting aside.
  2. In a blender add cool pasta water, grated cheese, & blend until smooth.
  3. Slowly incorporate olive oil into the blender until emulsified & set aside.

Heating & Plating


1 Teaspoon | 2 g Black Pepper, ground
2 Tablespoon | 30 g Unsalted Butter
Cooked Pasta
Cacio e Pepe Sauce

  1. In a dry pan, add coarsely ground black whole black peppercorns & lightly toast.
  2. With heat on low, add butter until melted.
  3. Add cooked pasta & heat pasta & coat with pepper butter.
  4. Once pasta is hot & coated, add in Cacio e Pepe Sauce.
  5. Using tongs & ladle plate the noodles in a bundle
  6. Grate additional cheese as you like, & enjoy!
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