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Cacio e Pepe is a popular, simple dish originating from the region of Lazio, Italy. Translating to “cheese and pepper,” Cacio e Pepe often consists of only a few ingredients: pasta, pasta water, Pecorino Romano cheese, and pepper. Pasta water is the key ingredient in this ancient recipe, as it will make the sauce a creamy consistency, unique to this particular dish. Though this dish dates to the time when shepherds could only carry food that wouldn’t easily spoil, the popularity of Cacio e Pepe lives on in restaurants in Rome and across the world. 

Best served with Ruffino Prosecco


Taste profile: Crisp, clean and delicate with fine bubbles on the palate. Intense flavours of apples and peaches lead to a pleasant finish with lingering fruit and floral notes.

Ingredients 4 Number of Servings

1 box Barilla Spaghettoni, Spaghetti or Spaghettini pasta

1 tbsp. black pepper 

2 cups pecorino cheese 

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  • Bring a large pot of salted pasta water to boil. Add Barilla pasta and cook al dente. Reserve 2 cups of pasta water and set aside.
  • Heat a medium saucepan over med-high heat and add black pepper and toast until fragrant. Once black pepper is toasted, ladle in 1 cup pasta water.
  • In a bowl, grate pecorino cheese and add in 1/2 cup pasta water to the cheese. Mix together until combined and a thick paste is formed.
  • Add pasta directly to the pot and bring temperature to low heat. Add in cheese mixture and stir well. Add in pasta water as needed to thicken. 
  • Once combined, plate Cacio e Pepe. Top with black pepper and pecorino cheese. Serve and enjoy! 
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