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Riccardo Camanini's cacio e pepe recipe

Cacio e pepe recipe

Cacio e Pepe is one of the classic dishes of Roman tradition. Learn how to make this recipe like a pro, with tips, tricks and techniques from one of Italy’s best chefs. This is cooking up close and personal.

21 February, 2020
Average: 3.3 (18 votes)


serves for



Rigatoni pasta
180 g
Pecorino, aged black rind variety
60 g
6 g
Black pepper
2 g

Step 01

Boiling water

Boil a pan of water. 

Step 02

Cooking rigatoni

Cook the Rigatoni pasta in salted boiling water, turning with a spoon to prevent that the rigatoni stick together. 

Step 03

Rigatoni al dente

Drain the pasta al dente, taking care to preserve the cooking water, which is rich in starch. 

Step 04

Rigatoni with cacio and pepper

In a steel bowl, create an emulsion of pecorino and pepper with the cooking water, added slowly.

Step 05

Rigatoni cacio e pepe in a deep dish

Portion and serve in a deep dish, with more freshly grated pecorino and pepper.



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