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Cacio e Pepe

Recipes like cacio e pepe can seem a bit silly because they require only a few ingredients but please, take the time to get the good stuff. Choose a long cut of pasta for the maximum surface area, which you'll need since the sauce is hardly a sauce at all!


  • 1 pound of bucatini or spaghetti
  • at least cup of grated Parmigiano Reggiano or Pecorino Romano (it should be the Pecorino, according to the Romans who invented this dish, but we like Parmigiano just as much)
  • anywhere from 2 tablespoons to a 1/4 cup of coarsely-ground black pepper (we like tellicherry peppercorns)


The most important part of this recipe is this - don't drain the pasta until you've reserved at least 1/2 cup of the cooking water.

Cook the pasta in lots of salted boiling water to your liking - a nice bite is preferable in this recipe, so taste it often as it cooks. While it's cooking, in a large bowl combine the cheese and black pepper. When the pasta is done, either drain it or pull it straight from the pot with tongs and combine with the cheese/pepper mixture. Toss vigorously with a few splashes of hot pasta water until a sauce forms. Keep the tangle moving to prevent the cheese from clumping

Serve immediately in warmed bowls.


Tellicherry Peppercorns


Named for the port from which they used to ship in India, Tellicherry peppercorns are the most highly prized of the black peppercorns. There really is no substitute for the spicy heat of freshly-ground pepper.

Comes in a resealable bag for maximum freshness. Keep in a cool, dark cabinet.

8 oz
Market Hall Foods
$12.00 (Currently Sold Out)


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