Cacio e pepe

Cacio e pepe

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  • 4 to 6
  • Easy
  • 10 minutes
  • 10 minutes
  • Bosman Nero d’Avola


  • 200 g black squid ink pasta
  • 200 g spaghetti
  • 100 g butter, cubed
  • 2½ t freshly ground black pepper
  • 275 g pecorino,finely grated
  • 1 red chilli, finely chopped
  • 5 T Italian parsley, finely chopped
  • baby spinach, wilted, for serving
  • lemon juice, for serving

Cooking Instructions

1. Cook the pasta in salted, boiling water in two separate pans until al dente. Drain, reserving 1½ cups cooking water.

2. Melt 4 T butter in a large pan, add the pepper and cook for 1 minute, swirling the pan.

3. Add half the cooking water to the pan and bring to a simmer. Add the pasta and remaining butter.

4. Add the cheese, chilli and parsley and toss the pasta using tongs until the cheese melts. Add more water if it seems a little dry.

5. Serve immediately with wilted baby spinach cooked in olive oil and a squeeze of lemon juice.

Cook's note: Cacio e pepe means cheese and pepper. Think of it as a faster, silkier mac ’n cheese.
Use a fine Microplane or thefiner side of a grater to grate the cheese so that it melts easier for a creamier sauce. When wilting spinach, use a wide pan so that the spinach has enough room to cook.

Browse more Italian recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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