Cacio e Pepe

We make this dish in the most simple and traditional way possible. We make a point to avoid some of the shortcuts commonly used to accommodate less than stellar ingredients. We are not putting egg or cream in our cacio e peppe. Just 3 ingredients!


100 grams of Maccheroni Martelli per person
50 grams of grated Pecorino Romano per person
Good ground black pepper


1. Boil maccheroni in well salted water
2. In a mixing bowl, dilute the grated pecorino with water from the pasta pot until it melts and makes a cream, it should not be too liquidy, if it is too liquidy add more cheese
3. Strain the pasta (saving some of the water)
4. Combine the cheese and the hot pasta
5. If it is not liquidy enough, add some of the leftover pasta water (a little at a time)
6. Add a nice handful of pepper and mix

2 Comments Add yours

  1. Larry T. says:

    Thanks for sharing this! I’ve tried all kinds of ways to make this in the USA and have it come out the way it’s served in Rome, with little success. So far I’ve blamed the poor-quality Pecorino Romano available here but next time I’ll try your Step #2 to try to get the creamy consistency that makes this dish so wonderful. Grazie!

  2. Joe Esposito says:

    Amazing! First time I’ve ever made this and it turned out incredibly.

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