Menu Enter a recipe name, ingredient, keyword...


Cacio e Pepe


By Andy Ward of Dinner: A Love Story

Google Ads
Rate this recipe 0/5 (0 Votes)
Cacio e Pepe 0 Picture


  • 1/4 pound Spaghetti
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • 1 tbsp. good, freshly ground black pepper
  • 1/4 cup freshly grated Parmesan
  • Kosher salt


Adapted from


Step 1

Bring a pot of well-salted water to rolling boil and cook pasta according to package directions.

In a large saucepan, add olive oil, butter and pepper and saute over medium low heat until butter is melted and pepper gets slightly toasty. Remove from heat. Cook and drain the pasta, but—AND THIS RIGHT HERE IS CRUCIAL–make sure to reserve ½ cup of the pasta water.

Now, go back to your saucepan (the one with the oil, butter and pepper) and turn heat to medium. Add about half of your reserved pasta water and stir. Then add the pasta and, using a pair of tongs, toss gently until coated. Stir in the grated parm, and another dash of the reserved pasta water until the consistency is to your liking. Serve with more grated cheese on top, maybe a sprinkle of sea salt, and eat quickly.

Review this recipe