Cacio e Pepe (Cheese and Black Pepper Pasta)

Photo From: Cacio e Pepe (Cheese and Black Pepper Pasta)


  • 12 oz spaghetti
  • 1 TBSP black peppercorns
  • 2 cups pecorino cheese


Grate about 2 cups of pecorino cheese.

Use a mortal and pestle to grind 1 TBSP peppercorns, put into a pan.

Start boiling your water for the pasta, when you add the pasta to the water start toasting the peppercorns in the pan. Toast the black peppercorns about 2-3 minutes. (Smell the toasted peppercorns –they smell floral! Peppercorn is a berry, it is the fruit of the plant, dried.)

Do not fully cook the pasta, cook for 2 minutes less than recommended as you will finish cooking the pasta with the peppercorns.

Add 2 ladles of of the pasta cooking water to the peppercorns and bring to a low boil, add in the pasta and continue to cook for 2 more minutes or until pasta is al dente.

Turn off the heat and slowly stir in the pecorino.

You’re done! Dinner in minutes with only 3 ingredients, and it’s delicious! Love that!

This pasta dish serves up well with a good Greek Salad.

Black Peppercorns – Medicinal and delicious. Black peppercorns, Piper nigrum, have therapeutic benefits. This recipe gives us a nice dose, I can feel the black peppercorns warming and enhancing digestion after eating this dish. Black peppercorns help our body break down and absorb more nutrients from the foods we eat, improve circulation, relieve muscular aches, pains, and stiffness, help move mucus out of the body, and improve motivation, stamina, and endurance. Eating a dose of black peppercorns like this can help remove emotional blockages, indecision, and mental fatigue.

Comments are closed.