Cacio e Pepe Pasta with Aromatic Herbs Recipe

Cacio e Pepe Pasta with Aromatic Herbs Recipe

In Italian, “cacio” = cheese and “pepe” = pepper, and this simple dish is “perfetto.”

Serving: 8 people


1 box spaghetti                                        

4 tablespoons extra virgin olive oil

2 cloves garlic, minced

½ teaspoon black peppercorns, smashed

½ tablespoon mint, chopped

½ tablespoon parsley, chopped

1 tablespoon basil, chopped

1 teaspoon rosemary, chopped

1 teaspoon sage, chopped

½ cup Romano cheese, grated                                                                  

1 tablespoon butter                                                                                     


1. Bring a large pot of water to a boil

2. Cook pasta 3 minutes less than package directions

3. Meanwhile in a skillet gently fry garlic, oil, pepper and herbs for one minute; add 1 cup of pasta cooking water and simmer

4. Drain pasta [reserving some water], add to the skillet and toss with herbs mixture until excess water is evaporated and pasta is perfectly cooked

5. If needed add more cooking water and keep cooking to desired consistency

6. Turn off heat and stir in butter and cheese before serving

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