I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Cacio E Pepe
...in your mind.
Cacio E Pepe

Cacio E Pepe

One of the absolute simplest and most delicious pasta recipes ever. A classic from the old country (Italy, not Canada) and it must be in your lineup of pastas. Serves 2


  • 1/4 pound dried spaghetti
  • 2 tablespoons Kosher salt
  • 2 tablespoons olive oil
  • 1-2 teaspoons course ground black pepper
  • 1/2 cup Pecorino romano cheese, finely grated


  1. Cook pasta in salted water for 7 minutes
  2. Put olive oil in a large sauté pan over medium heat and add pepper – cook, stirring often about 3-4 minutes, turn off the heat and add 1/3 cup of the pasta water
  3. When the pasta is ready, drain – keeping about a cup and a half of the pasta water and add pasta to the pan with pepper
  4. Turn the heat back on low and add the cheese
  5. Stir the pasta with the cheese well, adding reserved pasta water to make a smooth sauce – as thick or thin as you like
  6. Plate with a little more cheese and fresh ground pepper