Pasta, Cheese, and Pepper: Just 3 Ingredients to a Fast, Delicious Dinner

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Pasta cacio e pepe, or pasta with cheese and pepper, is a classic of Italian culinary excellence. An old dish born from the tradition of shepherds who, in their long journeys, brought with them dry pasta, pecorino cheese, and pepper. Simple ingredients but rich in taste and nutritional properties.

The beauty and elegance of this dish comes from the quality of the ingredients. Excellent durum wheat pasta and aged pecorino PDO cheese make the difference, allowing, once mixed together with the right amount of cooking water, the formation of the “cream” that is characteristic of the recipe.

Pasta cacio e pepe
Image: Courtesy of Veronica Lavenia

Serves 4


320 g bucatini pasta

100 g grated pecorino cheese

White pepper to taste


1. Cook pasta al dente in salted water.

2. Drain pasta and pour it into a pot, where you add 4 tablespoons of cooking water and pecorino.

3. Mix well over low heat for 2 to 3 minutes.

4) Add white pepper.


You can add both black and white pepper. Try the recipe with gluten-free pasta, if intolerant.

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