10 Cacio e Pepe Recipes to Obsess Over

A trio of peppercorns gives this pasta a subtle, floral heat; if you like, spice it up, swapping the Szechuan pepper with a pinch of red pepper flakes.

This creamy one-dish recipe makes for a delicious, unfussy supper.

Our Mad Genius culinary director, Justin Chapple, one-ups the original with a black pepper and Pecorino Romano compound butter. Just boil the pasta, grate the chilled butter over the top, and dinner is done.

Justin Chapple butter us up with brilliant flavor-packed compound butters, then freezes them for quick weeknight upgrades.

In the Lazio region of Italy, 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.

For this fast twist on cacio e pepe, F&W’s Kay Chun replaces the noodles with kale.

At Sbanco restaurant in Rome, chef Stefano Callegari takes his time making this perfect pizza dough, topping it with the flavors of cacio e pepe pasta.

F&W’s Justin Chapple uses three types of cheese in this indulgent and delicious baked spaghetti pie.

Roberto Marchetti, of Al Bric and Al Ciabot, includes cherry tomatoes, which isn't traditional, but does make the recipe less austere.

This salad features spring greens and fava beans topped with a delicious buttermilk dressing inspired by cacio e pepe.