Chilli Cacio E Pepe

Chilli Cacio e Pepe Pasta

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Course Main Course
Cuisine Italian
Servings 4


  • 400 g spaghetti or fettuccini
  • 3 tbsp butter
  • 2 tbsp black pepper freshly grinded
  • 1 chilli sliced – optional
  • 100 g pecorino or parmesan, grated
  • 100 -150 ml pasta water
  • Table Salt
  • 4 tbsp fresh breadcrumb toasted, optional


  • In a saucepan, fill with salted water and bring to the boil. Add the pasta and cook as per package instructions.
  • Once nearly ready, In a second saucepan, melt over medium heat the butter and stir in the black pepper, and chilli, adding 1-2 laddle of or enough of the starchy pasta cooking water.
  • Remove from the heat and whisk in the grated pecorino to create a light ‘creamy’ emulsified sauce.
  • When the pasta are cooked al dente, remove from the heat.
  • Drain them and toss them into the cheese and pepper mixture in the second saucepan to lightly coat them in the sauce.
  • Toss to coat the pasta in the sauce and check the seasoning and
  • Serve immediately and garnish with more pecorino shavings, some crispy breadcrumbs and extra serving of black pepper.
  • Enjoy while hot.
Keyword cheese, Kevin Dundon, pasta, quick and easy

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