3.1 10

Spaghetti Cacio e Pepe

Pasta cacio e pepe ("cheese and pepper") is made with Pecorino Romano, a tangy aged sheep's-milk cheese originally from Rome, and lots of freshly ground black pepper. In Lazio, chef Antonio Ciminelli of Osteria Fontana Candida serves an elegant version with short pasta on the menu, and a rustic one with spaghetti for staff.


slideshow  More Quick Pastas


  • Total Time:
  • Servings: 4 to 6

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 3/4 pound spaghetti
  • 3/4 cup freshly grated Pecorino Romano cheese
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon coarsely ground black pepper
  • Salt


  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.
  2. Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.
  3. Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Serve right away.

Suggested Pairing

A crisp Frascati would be a classic partner for this pasta dish.

Contributed By Photo © John Kernick Published October 2010

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


455776 2013-12-06 Antonio Ciminelli fall|winter|italian|pasta-and-noodles|4|6|fast|vegetarian|weeknight-dinner october-2010,Antonio Ciminelli,Osteria Fontana Candida,roman recipe,easy pasta recipes,spaghetti-cacio-e-pepe 455776