Fettuccine Cacio e Pepe

Fettuccine Cacio e Pepe

25 Minutes
3 - 4 Persons

Cacio e Pepe is a love language unbeknownst to most. This iconic pasta is a minimalist recipe — flavoured with just butter, salt, cracked pepper, and Pecorino cheese. It’s perfect for a quick, unfussy supper.  


  • 400 g Fettuccine Pasta
  • 100 g Pecorino Romano Cheese
  • Black Peppercorns, coarsely ground
  • Salt for seasoning
  • Extra Virgin Olive Oil (for drizzling, optional)


  • Boil the pasta in salted water according to the package instructions. Reserve about 1/2 cup of the pasta cooking water.
  • In a large bowl, combine the freshly grated Pecorino Romano cheese and freshly ground black pepper.
  • Add the hot drained pasta to the bowl and toss well to coat the pasta evenly. The heat from the pasta will melt the cheese. Add pasta water to help form a creamy sauce.
  • Taste the pasta and season with salt if needed.
  • Optionally, you can drizzle a small amount of extra virgin olive oil over each serving for added flavour. Serve hot!


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