Cacio e Pepe

After a full 10 days of being over-worked, I am finally able to muster up the energy to sit down and write out this recipe. This, I made almost every night while plugging away at un-reconciled account, as its simplicity is out of this world. Not a lot of thought has to go into this, and it still comes out as classic as ever.

Cacio = cheese

Pepe = pepper

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Cacio e Pepe

Serves 2


  • 8 ounces pasta (I used gluten-free rotini – but that’s because going to the grocery store to get spaghetti, seemed like a waste of energy – use what you have on hand…)
  • 3 Tbsp Extra virgin olive oil (the good stuff)
  • 2 tsp freshly cracked black pepper
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2 cloves garlic, thinly sliced
  • 2 tsp fresh thyme leaves, chopped
  • A lightly poached egg, optional


Bring a pot of salted water to a boil, and cook pasta until al dente. Do not drain the pasta water into the sink – reserve that starchy water to create your “sauce”.

Meanwhile, heat a large pan with olive oil – on medium heat. Toss in the garlic and pepper, and lightly saute until fragrant. Place the pasta right into the skillet, and toss to coat with the olive oil and pepper. Add in the cheese and thyme, and continue tossing. Scoop a tablespoon or two of hot pasta water, and continue to coat the pasta.

You should be left with an sumptuous, glistening pasta dish. Top with a little extra pepper, Parmesan, and a lightly poached egg if you choose. Serve immediately.

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This 10 minute go-to is simple and easy. Perfect for that end-of-the-year work stress, that keeps you crying for something to distract your attention.



Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation




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