Pair with Reds

Cacio E Pepe


  • ⅓ cup extra virgin olive oil
  • 1 Tbsp coarsely ground black pepper
  • 1 lb Bucatini or spaghetti
  • 2 cups very finely grated Pecorino Romano (done with rasp so it combines well into sauce)

  • Heat the olive oil with black pepper in large skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute.
  • Set aside.
  • Place bucatini in another large deep skillet and cover with water and a pinch of salt.
  • Bring to a boil over high heat, stirring occasionally to prevent bucatini from clumping.
  • Cook until pasta is al dente, according to the package instructions.
  • Transfer 1/2 cup of the pasta water to the skillet with oil/pepper mixture.
  • Using tongs, lift spaghetti and transfer it to the oil mixture Add the Pecorino to the skillet and stir with a fork until cheese is completely melted.
  • Add more pasta water to the skillet to adjust consistency if necessary, reheating as necessary until the sauce is creamy and coats the pasta.
  • Season to taste with salt and more black pepper.
  • Serve immediately with extra grated Pecorino.
  • Serves 6.



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