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Cacio E Pepe

By Chef John Ash

Literally “cheese and pepper” this is one of the iconic recipes of Rome. It’s a stripped down macaroni and cheese that relies on good simple ingredients.

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    Serves 2

    Total Time 30 minutes

    Prep Time 10 minutes

    Difficulty Level Easy


    10 oz spaghetti or bucatini

    6 tbsp unsalted butter

    2 tbsp freshly ground pepper or to taste

    1 c freshly grated Parmigiano-Reggiano

    1/2 c freshly grated Pecorino Romano

    1 egg yolk

    Sea Salt


    1. Bring a pot of water to a boil and add some salt to the water. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

    2. In the same pot the pasta was boiled in, add butter and pepper and cook for a minute or so until pepper is fragrant. Add 1/3 cup of the pasta water and return the cooked pasta to the pot and toss to coat.

    3. Add the cheese and egg yolk and, using tongs, toss the ingredients together until combined. If the pasta seems a little sticky, add the remaining pasta water. If it's a little wet, add more cheese. Taste for seasoning and adjust as necessary.

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