Cacio e Pepe

Cacio e Pepe


  • 1 (5 ounce) box Cappello’s Spaghetti
  • 1 ½ teaspoons whole black peppercorns, crushed with a mortar and pestle
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon salted butter
  • 2 ounces Pecorino Romano cheese, finely grated
  • 1 fresh egg yolk (optional)

1. Cook pasta according to package directions for al dente. Drain and reserve 1 cup of the pasta water. Rinse spaghetti with lukewarm water and set aside.

2. In a small skillet over medium heat, heat the olive oil. Add the crushed peppercorns and cook 2 minutes. Remove from heat, then transfer to a large bowl.

3. Transfer the pasta to the bowl with the peppercorn oil, and add 2 tablespoons of the pasta water (reserve the remaining cooking water). Toss the pasta until coated. Let cool slightly, 1 to 2 minutes.

4. Add the cheese to the pasta, tossing well and adding a more of the reserved pasta water, a few tablespoons at a time, until the pasta is coated in a thick creamy sauce.

5. Serve hot topped with a raw egg yolk. Stir into pasta table side, so hot pasta cooks the egg.

Yield: 2 servings
Prep time: 5 minutes
Total time: 25 minutes