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Cacio e pepe

It's simple to make, and approachable and when you have great pasta and great cheese, this dish will become a favourite in any household.



  • 250gr bronze dye extruded spaghetti
  • 3 tablespoons salted butter
  • 1 tablespoon extra virgin olive oil
  • Freshly cracked black pepper
  • Lemon zest
  • 1\2 cup grated pecorino romano
  • 1/2 cup grated parmigiano reggiano


  1. In a large pot of boiling salted water, cook pasta until al dente, (cook for 90 seconds less than it indicates on the package). Reserve half of the pasta water before draining. 
  2. In a large saute pan over medium heat, melt half the amount of butter with olive oil.
  3. Add a good amount of black pepper and toast until you really smell the pepper.
  4. Add most of the pasta water and bring to a simmer. Add remaining butter and stir gently.
  5. Add cooked pasta and toss into butter, pepper, and pasta water mixture.
  6. Add three-quarters of both kinds of cheese, and toss until cheese is melted. If the sauce is too thick, add a touch more pasta water.
  7. Add lemon zest, about one-third of a lemon, and toss into cheesy pasta.
  8. Plate your pasta and add the remaining cheese on top of each dish. Serve and enjoy!

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