Cacio e Pepe

RawSpiceBar Tellicherry-Peppercorns

A grown up version of mac and cheese, this classic Roman pasta is called Cacio e Pepe (cheese and pepper). Spaghetti pasta is cooked until al dente and then it's topped with freshly grated Parmesan cheese and large chunks of freshly ground black pepper. CACIO E PEPE

Simply follow our recipe, adding locally sourced, fresh ingredients, to cook this delicious Cacio e Pepe in just 15 minutes.

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3 tsp
RawSpiceBar's freshly cracked Tellicherry Peppercorns
tsp olive oil
Kosher salt, to taste
ounces whole-wheat spaghetti
tablespoons butter, divided
cup grated parmesan cheese
cup grated pecorino romano
  • 1.

    Bring large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 3/4 cup of pasta water before draining.

  • 2.

    In a large skillet, melt 2 tablespoons butter over medium heat, add black pepper and cook for about 1 minute, until fragrant. Add 1/2 cup reserved pasta water and bring to a simmer.

  • 3.

    Add pasta and remaining butter and Parmesan, and stir until cheese melts. Remove from heat and add pecorino, tossing until pasta is coated with the cheesy sauce. If the pasta seems dry, add the remaining pasta water and toss to combine.

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