Spaghettoni Cacio e Pepe

Spaghettoni Cacio e Pepe

  • Preparation 20 min
  • Cooking 5 min
  • Servings 4
  • Végétarien
  • Sans noix



    • 2 cups (140 g) Pecorino cheese, finely grated (see note)
    • 1 ½ cups (105 g) fresh Parmesan cheese, finely grated, plus more for serving
    • 1 tbsp cracked black pepper
    • 1 recipe fresh wheat semolina spaghettoni (see recipe), or 1 box (1 lb/500 g) dried spaghetti (see note)


Note from Ricardo

Pecorino cheese can be an acquired taste. It is saltier and sharper than Parmesan or Grana Padano cheese. Traditionally, Pecorino is the only cheese used in cacio e pepe but it can be replaced with Parmesan and Grana Padano, or you can simply change the ratios of cheeses to suit your tastes.

We recommend grating your cheese with a very fine grater for best results.

If using dried pasta, wait until 1 minute before the end of cooking time to remove the cooking liquid. This will allow the pasta to release the most starch possible and allow the cheese mixture to stay warm.

The pasta cooking water is full of starch and will result in an even creamier sauce. It is essential to the success of this recipe.

Personal Note

To help you with this recipe

Rotary Cheese Grater

Rotary Cheese Grater

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