Cacio e Pepe
What is Cacio e Pepe?
“Cacio e Pepe” literally means cheese and pepper.
Traditionally made with:
- Pecorino Romano
- Black pepper
- Pasta
The magic comes from creating a creamy emulsion using the starchy pasta water — no cream, no butter… just technique.
Ingredients
- Spaghetti
Or fresh pasta if you’ve made your own — honestly, so much better! Fresh pasta gives a silkier texture and really elevates this simple dish. - Pecorino Romano, finely grated
This is the star of the dish — a sheep’s milk cheese that’s aged, firm and quite dry, with a bold, salty flavour.
Because it’s drier than Parmesan, it melts differently and creates that signature creamy, emulsified sauce when combined with pasta water. Finely grated is essential for a smooth, lump-free finish. - Black peppercorns
Don’t skip this — freshly cracked pepper gives that bold, aromatic flavour Cacio e Pepe is known for. - Salt (for pasta water)
Essential for flavour - Boiling water (enough to cook pasta)
You’ll reserve some of this starchy water — it’s what creates that silky sauce. - A sneaky knob of butter (optional, but highly recommended!)
Not traditional… but it makes the emulsion easier and adds a beautiful richness. Sometimes a little shortcut is worth it 😉
Top Tips (This is where it goes right or wrong!)
✨ Finely grate your cheese
– It melts better and gives a smooth sauce
✨ Use Pecorino Romano
– It’s sharper and traditional (Parmesan is milder if you prefer)
✨ Control the heat
– Too hot = clumpy cheese
– Always add cheese off the heat – the beauty of a Thermomix it can stir with or without heat!
✨ Pasta water is gold
– It’s what creates the sauce
– Add gradually, don’t flood it
✨ Fresh cracked pepper is key
– This is not the time for pre-ground
Using Fresh Pasta?
Even better!
Fresh pasta cooks in 2–4 minutes, and because it releases slightly less starch, just:
👉 Be a little more generous with your pasta water
💚 Why I Love This Dish
It’s:
✔ Quick
✔ Budget-friendly
✔ Incredibly satisfying
✔ A real “wow” dish with minimal effort
And once you get it right… it becomes one of those recipes you can make without even thinking. Gosh, thinking about this now, I am definately having this for dinner tionight!
✨ Final Thought
Cacio e Pepe is all about confidence — and once you understand the technique, it’s honestly one of the easiest and most impressive dishes you can make.
So next time you’re staring at the fridge wondering what to cook…
👉 Grab some pasta, cheese and pepper — and let your Thermomix do the rest 💚
Cacio e Pepe
Ingredients
- 80 grams pecorino romano cut in cubes
- 300 grams pasta spaghetti or tonnarelli
- boiling water to cover and cook pasta
- 1 tsp salt
- 2 tsp black peppercorns
- 20 grams butter optional
- extra grated pecorino and cracked black pepper to serve
Instructions
- Grate cheese 10sec / speed 10. Scrape down & repeat. Set aside
- Add black pepper to bowl and grind – turbo x 2 at 1/2 second.
- Add butter (optional, suggest for beginners for an easier emulsion)
- Cook 3 min / 120℃ / speed 1
- Add pasta and enough boiling water to just cover, creates a more starchy water ratio. Add 1 tsp salt. Cook pasta for recommended time. Drain, reserving 1 cup of the starchy peppery pasta water.
- Returned drained pasta to Bowl. Add cheese and 50 – 100g reserved pasta water
- TM6 – mix 20 secs / reverse/ speed 2TM7 – Use open cooking mode, gently stir using the spatula to incorporate cheese and create a creamy sauce.Add more starchy water if needed until glossy & creamy.
- Top with extra cheese and cracked black pepper. Buon appetito!