Three-Pepper Cacio e Pepe
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.
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Pasta Cacio e Pepe Recipe
This creamy one-dish recipe makes for a delicious, unfussy supper.
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Spaghetti with Cacio e Pepe Butter
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.
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Cacio e Pepe Butter
Justin Chapple butter us up with brilliant flavor-packed compound butters, then freezes them for quick weeknight upgrades.
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Spaghetti Cacio e Pepe
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.
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Cacio e Pepe-Style Braised Kale
For this fast twist on cacio e pepe, F&W’s Kay Chun replaces the noodles with kale.
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Cacio e Pepe Pizza
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.
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Cacio e Pepe Pasta Pie
F&W’s Justin Chapple uses three types of cheese in this indulgent and delicious baked spaghetti pie.
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Bucatini with Pecorino and Coarse Pepper
Roberto Marchetti, of Al Bric and Al Ciabot, includes cherry tomatoes, which isn't traditional, but does make the recipe less austere.
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Spring Peas and Greens with Cacio e Pepe Dressing
This salad features spring greens and fava beans topped with a delicious buttermilk dressing inspired by cacio e pepe.
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