Cacio e pepe

Cacio e pepe

Simple but not simplistic. Cacio e pepe is the dish I make at 4 am when I come home drunk to avoid a hangover the following day. The perfect combination of carbs and cheese.

serves: two
cooking time: 15 min


  • 250g of Busiate di Tumminia or any pasta you like
  • 100g pecorino romano or parmigiano regiano grated
  • 2 tsp black peppercorn
  • salt


Boil the Busiate for as long as necessary. After 5 minutes, remove a few 100 ml of the cooking water from the pan. Meanwhile, toast some black peppercorns in a pan and crush them coarsely. Put the grated cheese in a large bowl and add the cooking water little by little. We want a creamy texture so keep whisking while the pasta finishes cooking.

Add the pasta to the bowl of cheese cream and stir, so every string is covered with this creamy cheese sauce. Finish with the toasted black peppercorns.

For extra umami: funk it up with a few drops of colatura di alici.


Buon appetito 😘