Cacio e Pepe

A total classic. The simplicity means that it is a cheap dinner but always delivers on flavour. I like to mix the cheese and use a bit of butter (not classic). You can make gluten-free but the sauce will not be as silky ☝🏼

Serves 2


Ingredients:


160g spaghetti


260ml hot starchy pasta water


2 tbsp unsalted butter (60g)


1 tbsp freshly ground black pepper (level spoonfuls) 


30g Grana Padano, grated


30g pecorino Romano, grated


a pinch of sea salt

Prep all the ingredients, put a saucepan of water on to boil + put a frying pan on the hob. Salt the boiling water + then add the pasta. My spaghetti said 11 mins cooking time so you need to adjust to the same timings below with your pasta’s time.

Set a timer going. At 5 mins put you frying pan to a high heat + when hot add the butter to melt. I let it go golden + become brown butter. Take off heat + wait 1min before adding in black pepper. Swirl around to infuse for a min.

Measure out pasta water + add a splash to the frying pan + pour a little onto the grated cheese. Mix cheese into a paste consistency.

Drain pasta at 7mins + save cooking water (just case you need more). Add pasta to frying pan with about 2/3 of the measured starch water. Put pan back on heat + simmer for 1-2 mins. Reduce heat + add cheese paste. Toss everything together for 30secs until sauce becomes glossy. You can always add a splash more pasta water to loosen the sauce.

Serve straight away with a little grating of pecorino.