Cacio e Pepe

neil bougourd | 10 November, 2021

Here is a Cacio Pepe Pasta recipe that you can throw together for 4 people.


1 Tbsp Pink peppercorns

1 Tbsp Black Peppercorns


454 g of spaghetti

1 Tbsp cornstarch

115 g of finely grated Pecorino Romano


Roast the peppercorns over medium heat in a skillet until fragrant - around 3 minutes. Then crush them in a mortar & pestle until coarsely ground - you can also put them on a cutting board and cover them with a tea towel and crush with a pan, hammer, whatever you have on hand.

Cook your pasta in salted water until done al dente - remove 1/2 cup of the pasta water and put aside. Drain your pasta. Whisk the cornstarch into the reserve water.

In a skillet add 1 1/2 cups of water and bring to a boil. Add the cornstarch mixture and then add the grated cheese. Cook and whisk until the sauce thickens - 3/4 minutes.

Take it off the heat and add the cooked pasta and 3/4 of the crushed peppercorns blending everything together and salting to taste.

Serve and top with the remaining peppercorns.

* original recipe from rachel ray