Cacio e Pepe
Roman pasta with a creamy cheese-and-pepper sauce, no cream needed.
Origin & Story
A Roman classic, cacio e pepe ('cheese and pepper') was shepherds' food, made from ingredients that kept well on the road. The 'cream' comes purely from cheese emulsified with starchy pasta water.
Main Spices & Their Role
Black pepper
Freshly cracked and toasted, it is the star flavour.
Ingredients
- 200g spaghetti
- 60g grated pecorino or parmesan
- 1 tbsp black peppercorns, cracked
- Reserved pasta water
- Salt
Method
- 01
Cook pasta in salted water; reserve plenty of starchy water.
- 02
Toast cracked pepper in a dry pan.
- 03
Add a ladle of pasta water to the pan.
- 04
Off the heat, stir in the cheese to form a glossy sauce.
- 05
Toss with the pasta, loosening with water as needed.
Veg & Vegan Alternatives
Vegetarian
Already vegetarian — use a vegetarian (rennet-free) hard cheese.
Vegan
Blend soaked cashews with nutritional yeast and a little pasta water to mimic the cheese sauce, then toss with plenty of black pepper.