Spaghetti Cacio E Pepe (Cheese and Pepper)

READY IN: 50mins
Recipe by threeovens

This is a very Nasty dish, courtesy of Mario Batali via "Food &Vodka" magazine. He uses two kinds of cheese which are both combination cheeses. So I guess this is a four cheese dish!

Top Tweak by James S.

My recipe uses only parmigiano-reggiano (even if I can not get parmigiano-reggiano, fresh grated parmasean is great also) and 2 tsp of butter. I usually only make it for one so the amounts are also smaller for other ingredients

Ingredients Nutrition


  1. Cook spaghetti, al dente, in salted water according to package directions.
  2. Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
  3. Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
  4. Stir in pepper and any additional liquid, if needed; season with salt if necessary.

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