Cacio e Pepe Recipe | Classic Italian Pasta

Learn how to make authentic Cacio e Pepe with Soché's premium black pepper. Discover a classic Italian pasta recipe full of rich flavour.

Cacio e Pepe Recipe | Classic Italian Pasta

Learn how to make authentic Cacio e Pepe with Soché's premium black pepper. Discover a classic Italian pasta recipe full of rich flavour.

Servings
2–3
Prep Time
10 minutes
Cook Time
15 minutes

Ingredients

For the Pasta
  • 250g spaghetti or tonnarelli
  • 2 tbsp unsalted butter
  • 2 tsp freshly crushed Soché Tellicherry Gourmet Whole Black Pepper
  • 1½ cups finely grated Pecorino Romano cheese
  • ½ cup reserved pasta water (adjust as needed)
  • 1 tsp Soché Pink Himalayan Salt (for the pasta water)
Cacio e Pepe Recipe | Classic Italian Pasta
Tellicherry Gourmet Whole Peppercorns
Tellicherry Gourmet Whole Peppercorns

Method

  1. 1

    Cook the Pasta

    Bring a large pot of water to a boil and season with Soché Pink Himalayan Salt. Cook the pasta until al dente, reserving about 1 cup of the pasta water before draining.

  2. 2

    Bloom the Pepper

    In a large skillet, melt the butter over low heat. Add the freshly crushed Soché Tellicherry Gourmet Whole Black Pepper and cook gently for 1–2 minutes until fragrant, allowing the pepper to release its rich aroma.

  3. 3

    Create the Sauce

    Add a splash of reserved pasta water to the skillet. Toss in the cooked pasta, then gradually stir in the grated Pecorino Romano, adding more pasta water as needed to create a smooth, glossy, and creamy sauce.

  4. 4

    Serve

    Finish with an extra sprinkle of freshly crushed Soché Tellicherry Gourmet Whole Black Pepper and grated Pecorino Romano. Serve immediately while hot.

Whole Peppercorns
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