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Cheese and Pepper Spaghetti

Cheese and Pepper Spaghetti

In the first phase, the day before, I put the Parmesan cheese on the large grater. Then I put it on low heat, in a saucepan with 4 cups of water. When it starts to soften, turn off the heat and leave to cool until it reaches room temperature. Then repeat the procedure, and this time transfer the cooled Parmesan cheese to the refrigerator overnight. It will decant into 3 layers: a greasy cream on top, a very fragrant soup and a solid layer on the bottom of the pot.

After I put the Parmesan cheese in the fridge, I started making pesto. I finely chopped the greens and put them in a mortar, over which I came with lime juice, olive oil, 3 cloves of garlic and I ground some pepper and salt. It came out fragrant and fresh.

For pasta, I separated the 3 layers of parmesan, so I could use them more easily. I wrapped the solid layer to use it for another occasion. It is wonderful to grate on various dishes.

I cooked the pasta in the Parmesan soup, already boiled over medium heat, during which time I started the sauce. I put the onion and garlic to harden in butter for 3-4 minutes, seasoning to taste. Then transfer the pasta from the soup in which it is boiling, to the saucepan where we make the sauce, together with half the polish from the soup.

As soon as the soup decreases, we fill it with half of the polish repeatedly, until the pasta is cooked. I'm almost done with the soup in the pot.

At the end, when they have boiled, my favorite moment comes, we add the parmesan cream and mix well for less than a minute, then the meal is ready.

Obviously, we also season with parmesan.

Our Authentic Cacio and Pepe Recipe

Watch as Lia guides you through step-by-step instructions on how to make cheese and pepper. The full recipe is below.

Calories per serving: 200 (without pasta)


  • 200 g of freshly grated Pecorino cheese
  • 2 tsp of black peppercorns
  • 400 g of the fresh pasta of your choice (we recommend pici or bucatini)
  • Freshly grated ParmigianoReggiano and ground black pepper to serve


  • Toast the peppercorns until fragrant in a dry frying pan over medium heat, about 2 minutes. Keep them moving to prevent them from burning. Once toasted, roughly crush.
  • Then, cook your choice of pasta in a large pot of generously salted boiling water for around 4-6 minutes, or until ‘al dente’.
  • While the pasta cooks, add freshly grated pecorino cheese and crushed black peppercorns to a large serving bowl. Gradually add a cup of the boiling cooking water to the bowl, constantly mixing and adjusting as necessary to melt the cheese and obtain a silky, smooth sauce that’s able to completely coat the pasta.
  • Once your cheese and pepper has become a creamy, silky sauce, add your piping hot pasta to the bowl and toss vigorously to coat.
  • To serve, finish with freshly grated ParmigianoReggiano and some more ground black pepper.

Chef’s Tip: The critical component in this recipe is the addition of the starchy pasta water it binds everything together to create a wonderfully creamy emulsion. To ensure maximum starchiness, we recommend adding the pasta water around 1 minute before you’ve finished cooking your pasta.

The real recipe for spaghetti "cacio e pepe" (cheese and pepper)

ITALIAN CUISINE - This may seem like the simplest recipe in the world. And yet.

If the & quotCarbonara Gate & quot is familiar - wait for you if you put cream and bacon in this recipe - do you know how to make & quotcacio and pepper & quot pasta, ie cheese and pepper? As simple as this recipe is, it is often misleading because all types of products are used without respecting Italian tradition. Story of putting the bell tower back in the middle of the village, Grazia delivers the real cacio e pepe recipe, the one validated by the Italian mamma, in 15 minutes watch in hand. To be accompanied by a good glass of Sangiovese wine.

Ingredients for making cacio e pepe pasta for 4 people:

How to make perfect cacio e pepe pasta

The realization of perfect cacio e pepe pasta is first of all in the use of the ingredients: real pecorino Romano and pecorino cream, which is made with pecorino and cooking water, with the right balance and without any lumps.

Many say that to obtain the right consistency for the cream, the pasta should finish cooking in a pan so that the spaghetti releases its starch to blend with the pecorino cheese, creating the optimal condition for the perfect cacio e pepe pasta.

Another tip is to use black peppercorns instead of ground pepper, so that the pepper maintains its spiciness and aroma. To enhance the flavor even more, heat a few grains of black pepper slightly in a pan and then pound them in a mortar before putting them on the pasta.

Use real Italian spaghetti or bucatini, which are also ideal for a noteworthy first course in Rome.

Finally, do not try to make cacio e pepe pasta with butter, olive oil, or cream to make the pecorino cream, since it would not be the real Roman recipe.

Do you want to make other Roman recipes? Try Amatriciana pasta or carbonara pasta.

Spaghetti with Cheese and Pepper: Cheese and Pepper

I miss Rome and send her, and all of Italy, lots of love and a big heartfelt hug with virtual kisses on the cheek. My trip to Rome last year brings up warm and happy memories. I & # 8217m nostalgic for the magic and hope to return someday when the virus is a thing of the past. Ah, Rome & # 8217s famous attractions: the Pantheon, the Roman Forum, the Vatican, Trevi Fountain, the Jewish Quarter, the Spanish Steps they all evoke antiquity, violence and stunning beauty. We could spend years in the eternal city and never discover all of her treasures. To my mind, Roman food rates as a national treasure, and one dish comes immediately to mind, Cacio e pepe. So simple, so satisfying.

Travel to Rome may be just a dream right now, but we can still grasp a bit of Rome in our own kitchens to gustare to savor, taste and enjoy. I suggest the classic cheese and pepper, which includes only three ingredients: spaghetti, pecorino (sheep) cheese and black pepper. Cheese and pepper shows up in every Roman restaurant, almost as reliably as bread and wine. It would be silly to leave the eternal city without eating it just once.

Slow Food in Italy

I belong to the Slow Food movement and love to learn about Snail of Approval restaurants when I travel. To earn the & # 8220Snail, & # 8221 a restaurant needs to follow the Slow Food tenant: food should be good, clean and fair. In America, this means locally sourced, sustainably grown and scrupulous working conditions. In Italy, the same rules apply but with an Italian flair. Many classic Roman dishes such as Rigatoni alla Amatriciana, Spaghetti alla Carbonara and Spaghetti with Cacio e Pepe, have a long history and the authentic quality must be maintained. In other words, to earn a Snail in Italy, a restaurant needs to capture the integrity of the classic dishes the ingredients and the preparation need to be carefully maintained, just the way our great-grandmother (great-grandmother) used to make it.

The Osterie & Locande D & # 8217Italia is the Slow Food guide to traditional places to eat and stay in Italy. I was delighted to find, Historia Groppolo D & # 8217Oro , a Snail winner, just around the corner from Campo di Fiori, Rome & # 8217s renowned outdoor farmer & # 8217s market. They source from Slow Food small farmers, and serve a mix of classic and modern adaptations. Here I am in front of the restaurant with co-owner Simone. He helped Scott and I with our order and regaled us with the story of the restaurant.

After devouring my generous helping of Cacio and Pepe, I wondered how they achieved this luscious creamy sauce without milk, butter or oil. I asked Simone, but he grinned and said it was all in the technique. So when I returned home, I watched numerous videos, read recipes and researched. Many of the recipes I found used a fat like butter or oil to help create the sauce, but I was determined to learn the authentic method. After many fails (which still tasted great, by the way), I learned a pretty fool-proof method from another Slow Food restaurant: Armando al Pantheon. Master chef Claudo uses this method and you can watch the master at work here.
Otherwise, here it is in recipe form. Enjoy!

Let's Do This

Best with freshly toasted black peppercorns, ground with a mortar and pestle.

Cacio and Pepe

Cacio and Pepe (literally: cheese and pepper) is a recipe with only three ingredients: pasta (tonnarelli), pecorino romano and black pepper. Originally from Rome, it is a very old dish, as cheese was the first condiment for pasta, before tomato sauce.

While they may seem easy to achieve, the cheese and pepper paste require good products, accompanied by a good dosage and a good marriage of all ingredients. The sauce must be made cold with the pasta cooking skill, which is not always obvious.

Gourmet and quick to prepare cheese and pepper are a must-have Roman cuisine to enjoy at any time!

Difficulty : EasyPreparation : 10 MIN.Cooking : 10 MIN.

Ingredients for 4 people

  • Tonnarelli or Guitar Spaghetti - 400 g
  • Roman Pecorino - 12 tbsp for sauce
  • Ground black pepper & # 8211 2 teaspoons

Preparation of spaghetti cacio e pepe

In a large saucepan, cook the pasta in boiling water with half the amount of salt you usually use (cheese and pepper will do the rest).

At the same time, in a large skillet or large bowl, place the grated pecorino romano and ground pepper, add pasta cooking water, and mix. Little by little you will get a kind of cream / ricotta. It will be your sauce. If it looks too liquid, add pecorino, and on the contrary, if it seems too dry, add cooking water.

Once the pasta is cooked, drain it, but not too much, and recover from the baking dish. Pour the spaghetti into the sauce. This operation must be performed cold, without fire. Start by mixing it all together quickly by adding cooking water. When the appearance of the pasta satisfies you (neither too dry nor too liquid), serve with the addition of pecorino and pepper.

This Easy Cheese and Pepper Dip Is Everything

The beauty of cacio e pepe lies in its simplicity: the combination of sharp, salty Pecorino Romano cheese and spicy black pepper is what makes that Italian pasta such a classic. It’s a crave-worthy harmony of flavors that can work with almost anything - including a cameo in the snack category. Blending the same flavors with California walnuts turns it into a sophisticated-yet-easy dip that you can scoop up with anything from fresh veggies to crisp crackers.

Since there are only four ingredients in this dip (besides water), freshness make a huge difference. Skip storing your California walnuts in the pantry. They’ll be at their best when kept in the refrigerator or, for longer-term storage, the freezer. Pecorino Romano is a sheep’s milk cheese that’s saltier and tangier than Parmesan and worth seeking out. And for the spiciest punch of flavor, don’t forget to crack fresh black pepper at the last minute.

The savory flavor of California walnuts is the backbone of this dip: A quick toast of the walnuts in the oven brings it out even more. The toasted California walnuts are then blended in a food processor with a big handful of grated Pecorino Romano cheese, cream cheese, some water, and a good spoonful of black pepper until it reaches your desired consistency.

Go chunky with a few good pulses, or let the motor run longer for a creamier spread. This nutty and creamy dip is a simple, delicious way to shake up your snacking routine, especially when paired with a colorful selection of vegetables like radishes, celery, and carrots.

Nutritional Chart

Nutrition information per serving


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated & quotbad & quot fats and unsaturated & quotgood & quot fats.

Saturated Fats

Known as & quotbad & quot fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

* Based on an adult’s daily reference intake of 2000 kcal.

* To calculate nutritional table data, we use software by

Spaghetti cheese and pepper

Back from Sicily, with a good pecorino romano in my suitcase, I rush to make these spaghetti cacio e pepe, an ancient pasta dish typical of Roman cuisine. Cacio e pepe pasta, by translation: cheese and pepper pasta, is a real treat and requires good ingredients. It is essential to have a good pecorino romano, not too dry in order to obtain a very creamy sauce.

Spaghetti cheese and pepper

Succeeding at "cacio e pepe"

This dish requires a few techniques, even though it may seem simple with the few ingredients it contains. Indeed, the success of spaghetti cacio e pepe lies in the preparation of the melted cheese with pasta cooking, and then the coating of the pasta with this cheese and pepper sauce while adding a little more cooking until the dough is obtained. desired consistency and perfect. The starch from the dough baking dish will serve as a binder and ensure an ideal creamy.

Spaghetti cooks in salted water, but less than usual because the cheese is enough. The cooking must be slightly reduced, well "al dente", because the pasta will be mixed, after draining with hot cream cheese and pasta cooking. If the latter are overcooked, they will be sticky.

Spaghetti cheese and pepper

Attention! We begin to prepare the cream with pecorino and pepper before the end of cooking pasta (3 minutes exactly). Then add the drained spaghetti and, if necessary, the pasta for cooking the pasta until you get a perfectly creamy, lump-free dish.

Spaghetti cheese and pepper

How to prepare Spaghetti Cacio e Pepe

To prepare the cheese and pepper spaghetti, first grind 200 g of Pecorino. Continue by boiling the water in a pan (put about half of what you usually use to cook the pasta, so it will be richer in starch) and when it boils you can add salt to taste. Once salted, you can cook the spaghetti 1. Meanwhile, pour the whole peppercorns onto a cutting board 2, then mash them with a meat pestle or grinder 3. In this way, the pungent aroma of the pepper will be released more.

Pour half a dose of crushed pepper into a large non-stick pan 4, toast over low heat stirring with a wooden spatula 5, then dilute with a couple of ladles of pasta cooking water 5. The bubbles you see will appear due to the starch in the water. Then drain the spaghetti when they are very al dente (keeping the cooking water aside) and pour them directly into the pan with the toasted pepper 6 will continue cooking with the sauce.

Stir the dough continuously with kitchen tongs to make it "breathe" 7 and add a ladle of water or two as needed, to continue cooking by risotto the spaghetti 8. Continue to pour a ladle of water only when needed (when you see that the pan is almost completely dry) and stir with kitchen tongs. While the pasta is cooking, take care of the Pecorino cream (don't start this operation first because the cream would harden too much): pour about half a dose of grated Pecorino in a bowl 9.

Add a ladle of pasta cooking water to the grated Pecorino 10. Mix with a whisk 11 vigorously and add more water as needed. Then add the remaining dose of Pecorino, keeping little aside to season later 12. Add a little more water as needed: at this stage you will have to calibrate a good dose of Pecorino and water to obtain a cream of the right consistency and without lumps.

Finish cooking the pasta, adding a little more hot water if necessary before adding the Pecorino cream, mix the cream briefly by placing the bowl over the steam of the pan with hot water, always mix with the whisk 13, so as to bring the cream back to a temperature similar to that of the pasta if necessary 14. Turn off the heat of the pan with the spaghetti and pour the Pecorino cream 15.

While pouring the Pecorino cream on the spaghetti, stir them continuously with the kitchen tongs 16, also pour the Pecorino that you had kept aside 17, mix and sauté the pasta again then place your cheese and pepper spaghetti and season with the remaining pepper, taste immediately in all their creaminess 18!