Simple Cacio e Pepe Pasta Recipe

Simple Cacio e Pepe Pasta Recipe
Transport yourself to Italy with this delicious classic. Pepper's power to add that extra sprinkle of magic is on full display in this superb Cacio e Pepe Pasta.


Serves 4


400g spaghetti

50g unsalted butter, chopped

2 tbsp extra virgin olive oil

1 tbsp coarsely cracked black pepper

60g finely grated pecorino, plus extra to serve

1 tsp ground white pepper

60g finely grated parmesan


  1. Cook the pasta in a large saucepan of boiling salted water for 6-8 minutes or until al dente. Drain, reserving 1½ cups pasta cooking water.
  2. Meanwhile, melt butter and oil in a large deep-sided frying pan over medium heat, add half the cracked black pepper and stir for 30 seconds or until fragrant. Add reserved pasta water and bring to a simmer.
  3. Add pasta to the pan and then toss for 2 minutes, or until pasta is warmed through. Reduce heat to low, add the cheese and toss until just melted and forms a silky sauce. Serve scattered with remaining black and white pepper and finely grated cheese.



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