Cacio E Pepe | DonalSkehan.com, 5 Ingredient Pasta Supper!
  • main-meals

Cacio E Pepe

October 21

This dish is translated as cheese and pepper. Finely grated Pecorino and very hot water are essential to a smooth sauce, you need to however move quickly with this recipe as if the water cools before adding the cheese it will clump instead of transforming into a delicious creamy sauce.

  • serves Serves 2
  • time 15mins


  1. 1. Place a large saucepan of salted water over a high heat, bring to the boil Add the pasta and cook according to packet instructions, drain reserving 200ml of liquid.
  2. 2. Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush using the back of a wooden spoon or bottom of a glass, remove half a teaspoon to scatter over at the end.
  3. 3. Add the butter to this along with the reserved pasta water and stir to combine, the butter should instantly melt into the liquid. Simmer for a minute until slightly reduced.
  4. 4. Add the drained pasta to this and toss to coat the pasta in the sauce, simmer for a minute or two until the pasta has absorbed most of the liquid. Remove from the heat and stir through most of the cheese, keeping a little back to serve.
  5. 5. Serve straight away in wide bowls with the remaining black pepper and cheese sprinkled over the top.

Rate this recipe

Average rating 4.2 / 5. Vote count: 18

No votes so far! Be the first to rate this recipe.


8 oz good quality spaghetti

2 tsp black peppercorns

1/2 stick butter

1 cup parmesan, finely grated

1/2 cup pecorino, finely grated

250g good quality spaghetti

2 tsp black peppercorns

50g butter

100g parmesan, finely grated

50g pecorino, finely grated

You'll Need

Large frying pan

Large saucepan