Pasta Cacio e Pepe

Serves 2 People (as a main course)

This recipe is based on this YouTube video by Simone Zanoni.

Cacio e Pepe is a delicious, quick and simple classic dish from Rome.




  1. Start cooking the pasta (it should be cooked for 2 minutes less than the time recommended on the packet, because it will be further cooked in the sauce; the exact time to start cooking the pasta depends on the length of time you need to cook it),
  2. In a large round bottomed pan (I usually use a wok for this dish), gently toast the pepper (don’t burn it) for about 3 minutes,
  3. Add 2 medium-sized ladles of the pasta water to the pan,
  4. Add the pecorino rind to the pan,
  5. Cook for 3 minutes,
  6. Add the pasta to the pan (keep the pasta water – you will need some of it later),
  7. Add another ladle of pasta water,
  8. Cook for 4 minutes,
  9. Remove the pecorino rind,
  10. Add the grated cheese, a little at a time, stirring and adding more water as required to create the sauce,
  11. Serve garnished with more grated pecorino.