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  • Prep Time
    10 mins
  • Cook Time
    10 mins
  • Serving
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Cacio e Pepe is a very simple pasta dish, made solely with Pecorino cheese, roughly ground pepper and a dash of cream.  Some recipes do not even use cream.  In this recipe by Italian Chef Carlo Cracco, three types of Pecorino cheese are used.  Recipe from Chef Cracco’s book … ‘A qualcuno piace Cracco’.



    In Cracco's recipe he uses three types of Pecorino, Romano, Di Fossa (Romagnolo) and Toscano Fresco (Pienza type), but you can just use Pecorino Romano or a mix of Pecorino and Parmiggiano too if you wish. Always calculate approx 50g of cheese for each person. Pasta amounts are for a starter.

    Step 1

    Grate all the three cheeses, add a very good grinding of black pepper and combine.

    Step 2

    Add the panna to the cheeses and mix well.

    Step 3

    Boil the spaghetti, drain, reserving some of the water, and place the pasta in a bowl together with the creamy cheese mix.

    Step 4

    Combine gently. Add a little of the cooking water if too dry. Serve with extra ground pepper on top.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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