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One Pot Cacio e Pepe

Prep Time 5 mins Cook Time 15-20 mins

Servings: 4


· 12 oz Spaghetti Pasta, broken in half - (Try our Mancini Chitarra)

· 2 tbsp Extra Virgin Olive OIl -(Try our EVOO from Lazio)

· 2 tsp lemon juice

· 1/2 cup grated Pecorino Romano Cheese, plus more for serving (Try our Pecorino Romano)

· 1 tbsp unsalted butter -(Try our Delitia butter of Parma)

· 1/2 cup grated Parmesan Cheese (Try our Parmesan)

· 2 tsp coarsely ground black pepper, plus more for serving

  1. In a large pot, place the spaghetti, olive oil, 1 teaspoon of salt and 5 1/2 cups of water together.

  2. Bring to a boil over medium-high heat, continuing to cook stirring the spaghetti frequently to keep it from clumping until al dente, about 8 minutes.

  3. Remove pot from heat and stir in the lemon juice and gradually sprinkle in the Pecorino cheese, stirring until melted, then add butter.

  4. Sprinkle in the Parmesan, pepper and 1/2 teaspoon of salt and stir the clumps until melted and smooth about 4 minutes.

  5. Plate pasta with sauce, sprinkle with additional Pecorino and pepper.

Buon Appetito!

Recipe Notes:

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