top of page

Cacio e Pepe Pasta Nests with Pink Peppercorn

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. bronze cut spaghetti or other long pasta

  • 1/2 cup Pecorino Romano, finely grated

  • 3/4 cup Parmigiano Reggiano, finely grated

  • 4 tbsp. salted butter

  • Freshly cracked pink peppercorn


  1. Bring a large pot of water to a boil, add plenty of salt. Cook pasta until it's al dente. Reserve 3/4 cup pasta water.

  2. Drain the pasta and add it back to the pot over low heat along with 1/4 cup pasta water and butter. Stir with a wooden spoon until the butter has fully melted.

  3. Add both types of cheese and stir vigorously until the pasta water, butter and cheese emulsifies and forms a creamy consistency. Add more pasta water as needed, 1/4 cup at a time.

  4. Plate and top with freshly cracked pink peppercorn and more Parmigiano.

Tip: Feel free to adjust the cheese ratio to your preferences!


bottom of page