Pasta with Pecorino and Black Pepper

Cacio e Pepe

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

Cacio e Pepe is one of the best ways of cooking pasta and enjoying the pungency and crunch of black pepper mixed with melted pecorino cheese. The dish originated in the Romano Lazio region of Italy where the cheese is made with milk from the sheep that graze the hills. As with most deceptively simple dishes, the trick is to use good quality ingredients: durum wheat pasta (dried rather than fresh) and top-notch peppercorns.