The pasta receipe we’re not gatekeeping

Cacio e Pepe, but make it iconic

Some recipes don’t need reinvention, just respect.
Cacio e Pepe is one of them.

Four ingredients.
Zero shortcuts.
No cream. Ever.

This is the kind of dish that feels elevated without trying. Silky, glossy, perfectly al dente and rooted in Italian simplicity. Minimal effort, maximum impact, exactly how we like it.

The ingredients (that actually matter)
• Pasta of choice (traditionally tonnarelli or spaghetti)
• Pecorino Romano, finely grated
• Freshly cracked black pepper
• Pasta water (liquid gold)

That’s it. If there’s more on your list, you’re doing too much.

How to make it (the right way)

Cook your pasta in generously salted water. Before draining, reserve a cup of that starchy water, you’ll need it.

In a warm pan, toast freshly cracked black pepper until fragrant. No rushing here. Let the aroma bloom.

Add a splash of pasta water and allow it to gently simmer.

Now, turn off the heat. This part is key.

Slowly stir in the finely grated Pecorino Romano, adding more pasta water as needed until the sauce becomes silky and smooth. Glossy, not clumpy.

Add the pasta and toss gently.
No cream.
No butter.
No shortcuts.

The finish

Extra cracked pepper.
More Pecorino Romano.
Serve immediately, this dish waits for no one.

The vibe

Clean. Chic. Minimal.
Effortless Italian nonna energy with a modern edge!

Save this recipe.
Cook it tonight.
And trust us, you’ll never look at “simple pasta” the same way again.