Cacio e Pepe pasta & sauce from scratch

Recipes author Giacomo Biagi
  • Prep. time 30min
  • Cook time 30min
  • # Ingredients 9
  • Serves 4
  • Difficulty Easy

Nutrition per serving


  • 250g flour
  • 1 egg
  • 5g fine cooking salt
  • 100g blanched spinach (to get 95ml of juice)
  • 350g grated Parmigiano Reggiano DOP
  • 120g grated Pecorino Romano DOP
  • 4g black peppercorn (ground)
  • 5g unsalted butter
  • A pinch of salt


  1. Step 1

    Blanch the spinach in boiling water for a few seconds and let cool in ice. Pulse in blender until spinach is smooth then strain through a sieve.

  2. Step 2

    Add flour, egg, cooking salt and spinach juice to pasta maker to create a dough.

  3. Step 3

    Bring a large pot of salted water to boil.

  4. Step 4

    Meanwhile, heat butter in a pan overheat. Once melted, remove the pan from heat.

  5. Step 5

    Add a splash of reserved pasta water to the pan and add grated Pecorino and Parmesan tossing until cheese melts and sauce coats pasta.

  6. Step 6

    If necessary, add another splash of pasta water until you reach desired consistency. Season with salt and pepper.