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Ditalini Cacio e Pepe

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. Ditalini or other short pasta

  • 1/2 cup Pecorino Romano, finely grated

  • 3/4 cup Parmigiano Reggiano, finely grated

  • 4 tbsp. unsalted butter

  • Freshly cracked black pepper to taste


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

  2. While the pasta is cooking, add 1/2 cup Pecorino and 1/2 cup Parmigiano to a mixing bowl. Whisk in about 1/4 cup of pasta water, adding more as needed until a paste-like texture forms.

  3. Strain the pasta and add it to a large sauté pan over low heat along with the butter and freshly cracked black pepper. Stir until the butter has fully melted.

  4. Add the cheese mixture to the sauté pan along with 1/4 cup pasta water. Stir until combined. Add more pasta water and Parmigiano as needed.

  5. Plate and top with more freshly cracked black pepper and the remaining Parmigiano.

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


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