Spaghetti Cacio & Pepe

Spaghetti Cacio & Pepe
20 min

Recipe by Simone Allasia

  • 320 g

    of Pasta Armando Chitarra

  • 100 g

    of Medium-aged Parmesan

  • 100 g

    of Pecorino romano

  • Extra virgin olive oil

  • Salt

  • Black peppercorns

Recommended pasta for this recipe

Alternatively, you can use


Bring the water to the boil in a large pan, add salt and immerse the spaghetti, cook for half of the time indicated on the packet.

In a hot pan toast a teaspoonful of black peppercorns then add some of the cooking water from the pasta and reduce the heat.

Pour the cheese into a bowl; add a splash of olive oil and mix, adding the cooking water from the pasta as required until you have an even mixture.

Drain the spaghetti and pour into the frying pan (retaining the pasta cooking water).

Mix the spaghetti using tongs with a circular movement until the starch from the pasta creates a creamy mixture. Finish cooking the pasta by adding the pasta cooking water.

Away from the heat, add the cheese mixture and bring the dish together, continue the circular movement with the tongs, occasionally lifting the spaghetti to incorporate air into the final dish.

Similar recipes