Cacio e Pepe

  • Serves : 4
  • Type : Main Course

Cacio e Pepe – a simple yet luxurious Roman classic made with al dente pasta, cracked black pepper, butter, and Pecorino cheese. Tossed in a silky emulsion and finished with olive oil for a comforting, flavour-rich dish.

Ingredients

  • 400g dried spaghetti 
  • 10g salt 
  • 2 garlic cloves, sliced 
  • 40ml extra-virgin olive oil 
  • 2 tbsp cracked black pepper 
  • 40g butter 
  • 85g grated Pecorino cheese or Parmesan 

Method

  1. Cook the pasta in a large pan of salted boiling water for about 9 minutes, or until al dente.
  2. Meanwhile, heat your Only Pan over a gentle heat.
  3. Pour in the olive oil and add the sliced garlic and butter.
  4. Scatter in the cracked black pepper and stir together, being careful not to overheat the pan—you don’t want the garlic to burn, as it will turn bitter.
  5. Spoon in about 70ml of the cloudy pasta cooking water and bring to the boil, stirring to form an emulsion.
  6. Once the pasta is ready, lift it out of the water and add it straight to the frying pan.
  7. Scatter over the grated Pecorino and toss everything together until the pasta is coated in the sauce.
  8. Serve in warm pasta bowls, finishing with a drizzle of your best extra-virgin olive oil and an extra grating of Pecorino.

By | 23 July 2025