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Cacio e Pepe
(Cheese & Pepper Pasta)

Literally called cheese and pepper in English, this classic pasta dish from Rome only has very few ingredients but it still delivers plenty of flavor. The key is to buy the very best ingredients you can and prepare it just before you are ready to serve.

Cacio e Pepe by Simon Majumdar

Cacio e Pepe Recipe

(Serves 4-6)


  • 14 oz Tonnarelli Pasta (If you can’t find Tonnarelli, Spaghetti will do)

  • 25 Turns of Black Pepper (Freshly Grated - Course Grind)

  • ¼ Cup Pecorino Romano Cheese (Grated)

  • ¼ Cup Grana Padano Cheese (Grated)

  • Sea Salt

  • Extra Virgin Olive Oil


  1. Cook the pasta in salted water, as instructed, until al dente.

  2. In a large frying pan, gently toast the turns of black pepper until they begin to give off a fragrance. Be careful not to burn them or the dish will become bitter.

  3. When the pasta is cooked, strain (but save and set aside a little of the pasta water). Then, add the pasta to the pan of pepper.

  4. Add a little of the pasta water and the salt.

  5. Add the Pecorino Romano and toss to combine.

  6. Add the Grana Padano and toss to combine.

  7. Transfer to a serving bowl.

  8. Grind a little more black pepper over the top and drizzle with olive oil before serving.

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