Pasta Cacio e Pepe

Pasta Cacio e Pepe (Creamy cheesy Pasta)

  • Servings: 2
  • Difficulty: medium
  • Print

A cheesy, tasty, Roman pasta recipe perfect for a very hungry partner.


– 240g Pasta (Spaghetti; Bucatini; Rigatoni; Penne)
– 100g Parmigiano
– 100g Pecorino cheese
– Salt (coarse)
– Pepper (fresh)

The pasta selection for this recipe is fundamental to create what we call in Italy “the cream of the pasta”. Yes, absolutely avoid fresh cream, it’s fat and unhealthy.

Afeltra pasta is one of the best quality on the market because of its precious features: it’s strictly artisan, handmade and extruded through bronze. It’s perfect for any type of pasta dish that requires a big amount of starch to make the perfect cream (such as Carbonara). It costs 4.50€ and you can buy it online at . If you prefer to stay cheap, I recommend De Checco or Barilla pasta.

Choose Parmigiano 30 months old and Pecorino of a medium ageing.



1. Get a pot and start boiling the water. Don’t put too much water and try to balance the amount of it with the pasta. In this way, the water will be rich of starch and will help to make the perfect cream.


2. When the water is boiling put a normal amount of coarse salt, but not too much (the Pecorino is already salt enough). Pour the pasta and time the cooking minutes (calculate 2 minute less from what the pack instructions says).


3. Grate the parmigiano and the pecorino all together and put it in a bowl.


4. Put a half ladle of boiled water into it and stir gently


5. until it becomes a solid pastry.


6. Get a big pan and grate the pepper with high flame.


7. Blast it for 1-2 minutes until you start to smell the toasted pepper.


8. Pour a full ladle of boiled water and make it bubble for 1 minute.


9. When the pasta is half cooked, taste it, and if it’s “very al dente” throw it immediately in the pan.


10. Add another full ladle of boiled water and finish to cook the pasta for 1-2 minutes.


11.Taste the pasta and, if you think is ready, remove the pan from the flame,  get the parmigiano/pecorino pastry and put it in the pan.


12. Pour another full ladle of boiled water and stir until the sauce become creamy


13.The Cacio e Pepe is now ready to serve!

Let me know in the comments how was your pasta or if you have any question. 🙂

Buon appetito!

5 thoughts on “Pasta Cacio e Pepe

  1. Pingback: Welcome! | Life of a Pixel Girl

  2. The cacio and pepper pasta looks good then it is very quick to prepare try some English cheese of aged sheep or goat and let us know ciao Gaspare

    Liked by 1 person

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