Cacio e Pepe

In my Rome recap post, I shared that I completely fell in love with Cacio e Pepe on our honeymoon – I mean, what’s not to love about a pasta dish centered around cheese (and pepper)? Luckily for me, my Cravings cookbook has a pretty good recipe (no I don’t get paid to promote this cookbook I’m just THAT obsessed with it). So what better way to spend a Friday night than recreating one of the best pasta dishes I’ve ever had?


Extra pepe, please.

Really went hard with the cheese the first time around. Not mad about it. Feel free to switch it up by mixing different cheeses, or adding pancetta. Also, to truly recreate the pasta we had in Italy I had to attempt homemade spaghetti. I discovered that it’s actually pretty simple to make and roll out pasta dough, however operating the pasta maker is definitely a two person job. See: Hunter. I use the Atlas 150 pasta maker from Crate & Barrel (thanks LL!).


Pasta dough ready to be rolled.

You’ll need:

  • 12oz whole wheat spaghetti
  • 2 cups freshly grated parmesan cheese
  • 1/4 cup EVOO
  • 5 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 tsp crushed red pepper flakes
  • 2 tsp freshly ground black pepper
  • 1 tsp salt, more to taste

Teamwork with the Atlas 150.


Once your pasta is finished, this recipe takes all of about five minutes.


  1. Cook spaghetti according to package directions. If you’re making your own like I did, it only takes about 3-4 minutes fresh! Don’t forget to reserve one cup of pasta water.
  2. Bring olive oil, garlic, red pepper flakes, and black pepper to a simmer in a large skillet. Cook for about one minute.
  3. Add your lemon juice to the skillet, then toss in your drained pasta. Add parmesan and a few tablespoons of the pasta water to help coat.
  4. Serve and season to taste with additional salt, fresh black pepper, red pepper flakes, and more cheese.

Cacio e Pepe in all of its cheesy, peppery glory.

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