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Pasta cacio e pepe

Title: "The Art of Simplicity: Cacio e Pepe Pasta, a Journey into Authentic Flavors"

Welcome to my culinary space, where today I'll take you on a journey through Italian cuisine with a dish that embodies the essence of simplicity and timeless elegance: Cacio e Pepe Pasta.


In the vast landscape of Italian cuisine, few dishes can compete with the satisfying simplicity and timeless elegance of Cacio e Pepe Pasta. Originating from the vibrant eternal city, Rome, this recipe is a tribute to the concept that less truly is more.

The Protagonists:

The Pasta: Let's start with a selection of high-quality pasta, ensuring a perfectly al dente texture that pairs flawlessly with the rich sauce.

  1. The Cacio: The cheese steals the show. Pecorino Romano D.O.P., with its robustness and salty flavor, beautifully melds with the pasta, creating a lush creaminess.

  2. The Pepe: The spicy star, freshly ground black pepper, is the finishing touch that awakens every bite with a hint of heat.We use only the best "Memot and Kampot pepper from Cambodia.


• 400g of spaghetti or tonnarelli

• 200g of grated Pecorino Romano cheese

• 2-3 teaspoons of freshly ground black pepper

• Coarse salt

The Magic of Preparation:

1. Begin by boiling a pot of salted water to cook the pasta according to the package instructions until it’s al dente. Remember to set aside some of the cooking water before draining the pasta.

2. While the pasta is cooking, in a dry skillet, gently heat the black pepper over low heat for a couple of minutes. This will help release the aroma of the pepper.

3. In a bowl, place the grated Pecorino Romano cheese.

4. When the pasta is al dente, drain it, but make sure to reserve at least 1/2 cup of the cooking water.

5. Transfer the pasta to the skillet with the heated black pepper. Add some of the cooking water and mix well.

6. Add the grated Pecorino Romano cheese to the skillet with the pasta and mix vigorously until you create a thick and creamy sauce. If needed, add more cooking water to achieve the desired consistency.

7. Taste the pasta and adjust the salt, if necessary (Pecorino cheese is already salty, so you may not need to add extra salt).

8. Serve the pasta cacio e pepe immediately, garnished with a little extra black pepper and grated Pecorino Romano cheese.

The Result:

The result is a symphony of flavors, a masterful balance between the richness of the cheese and the lively pinch of pepper. Every bite is a homage to tradition, a sensory journey that transports us straight to the osterias of Rome.


With Cacio e Pepe Pasta, we celebrate the art of Italian cuisine, where quality ingredients come together in a dance of timeless flavors. It's an invitation to savor the beauty of simplicity, a culinary ritual that resonates with the authenticity and warmth of home cooking.

Now, it's time to take a spoon, dive into this delicacy, and let yourself be carried away on a taste journey that celebrates the purity of Italian flavors.

Buon appetito!

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