Cacio e Pepe

Total time required: 15 minutes
Makes 2 servings


Ever since my trips to Rome and Venice earlier this year I’ve been truly obsessed with cacio e pepe pasta.  It’s so simple with 3 main ingredients, cheese, butter and pepper (what’s not to like?!). So I decided to whip up a batch at home.  It was so quick and easy – the ultimate lazy pasta recipe.

The dish has been recently popularised in London, through the newest pasta bar, Padella. But there are a number of other places in London where you can find this amazing dish!  My favourite being Cicchetti…just look at that cheese!!


Cacio e pepe – Cicchetti, Piccadilly 

Cecconi’s in Mayfair also serve a great version, although slightly cheesier than Cicchetti’s.


Cacio e pepe – Cecconi’s, Mayfair


  • 1 tablespoon salt
  • 350g good quality spaghetti (I used De Cecco, which is also popular in Italy)
  • 170g grated pecorino cheese
  • 3 tablespoons freshly crushed black pepper
  • 50g unsalted butter
  • 30g  grated parmesan cheese


  1. Add the salt to your saucepan of boiling water and boil the spaghetti as per the instructions on the packet (usually around 10 minutes)
  2. Drain the spaghetti into a colander but hold back a cup of the pasta water.
  3. Place the spaghetti back into the saucepan and add the cup of pasta water and heat on a low heat.
  4. Add the pecorino cheese, butter and black pepper to the pan and stir until melted.
  5. Serve, and add the grated parmesan on top if you wish.


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