Cacio e Pepe

Cacio e Pepe
  • 250 gms Acasa Spaghetti Pasta
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon freshly cracked black pepper
  • 1 cup grated Pecorino Romano cheese
  • Salt to taste


  • Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
  • In a large skillet, heat the olive oil over medium heat. Add the cracked black pepper and sauté for 1-2 minutes, until fragrant.
  • Add the cooked spaghetti to the skillet and toss to coat the pasta with pepper

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