Classic Cacio e Pepe Recipe with Organic Black Peppercorns

Classic Cacio e Pepe Recipe with Organic Black Peppercorns

Spicy Organic
Classic Roman Cacio e Pepe made with freshly cracked Organic Black Peppercorns, Pecorino Romano, and spaghetti — a bold, creamy three-ingredient pasta ready in 20 minutes. This dish is perfect for a quick weeknight dinner, delivering rich flavors with minimal effort.

Classic Cacio e Pepe Recipe with Organic Black Peppercorns

Spicy Organic

Servings

4

Prep Time

5 minutes

Cook Time

15 minutes

Calories

598

Cuisine

Italian

Category

Dinner

Classic Roman Cacio e Pepe made with freshly cracked Organic Black Peppercorns, Pecorino Romano, and spaghetti — a bold, creamy three-ingredient pasta ready in 20 minutes. This dish is perfect for a quick weeknight dinner, delivering rich flavors with minimal effort.

Ingredients

  • 400g (14 oz) spaghetti or tonnarelli
  • 2 teaspoons Organic Black Peppercorns
  • 200g (2 cups) Pecorino Romano, finely grated
  • 1 tablespoon extra virgin olive oil
  • Salt for the pasta water
  • 1.5 cups pasta water (reserved before draining)

Directions

  1. Toast Organic Black Peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant; crack coarsely using a mortar and pestle.

  2. Bring a large pot of salted water to a boil; cook pasta until just al dente (1 minute less than package instructions); reserve 1.5 cups pasta water before draining.

  3. Heat olive oil in a large skillet over medium heat; add cracked peppercorns and sizzle for 1 minute.

  4. Add 3/4 cup pasta water to the skillet and simmer 1 minute.

  5. Remove pan from heat; add drained pasta and toss to coat.

  6. Add finely grated Pecorino Romano in three additions, tossing vigorously and adding small splashes of pasta water to create a smooth, silky sauce.

  7. Plate immediately in warm bowls; finish with extra cracked Organic Black Peppercorns and more grated Pecorino Romano.
black pepper Cacio e Pepe easy recipe Italian pasta Pecorino Romano quick dinner