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"Cacio e Pepe" Cheese & Pepper Pasta

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For 4 serves: 

  • 500g fresh pasta 

  • 5 tbsp butter (100g) 

  • 1.5 tsp fresh cracked black pepper 

  • 6 cloves garlic, minced 

  • 2 cups (160g) grated pecorino romano cheese

  • 450 ml oat cream (or normal cream) 

  • Sea salt to taste 

  • fresh parmesan for topping (optional) 


  1. Bring a large pot of salted water to boil. 

  2. Melt half the butter in a large pan over medium heat. Once it starts to melt add your cracked black pepper. 

  3. Add the minced garlic and the rest of the butter (by adding your butter gradually you stop your garlic and butter from burning!). Cook the garlic for 3 minutes or until very fragrant. 

  4. Next add your oat cream whilst continuously stirring the sauce. After a minute or two add your grated pecorino cheese. Cook the sauce for a few minutes, until it begins to darken slightly in colour and thicken. 

  5. Meanwhile, add your fresh pasta to the salted water and cook according to packet instructions (most fresh pasta only takes around 3 minutes!). NOTE: if you aren't using fresh pasta you should start cooking your pasta before you begin making your sauce as it will take around 10 minutes. 

  6. Once your pasta is cooked, reserve some pasta water and drain the pasta. 

  7. Place your cooked pasta in your serving dish and top with the creamy sauce. Give everything a big toss to make sure all the pasta is evenly coated in the sauce. Add more pasta water if the pasta seems too dry. 

  8. Serve with freshly grated parmesan and more fresh cracked black pepper! 

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