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Test Kitchen Approved

Cacio e Pepe

Recipe By Michael Kimball, Savory Spice Test Kitchen

Prep Time

5 Minutes

Cooking Time

15 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Rainbow peppercorns add a spectrum of color and flavor to this simple dish that translates to "cheese and pepper".

Ingredients

12 oz. orecchiette

6 oz. Romano cheese, finely grated, plus more to garnish

2 Tbsp. unsalted butter, room temperature


¼ cups cold water



Savory Spice ingredients in this recipe

  • Four Corners Peppercorns

    With four types of peppercorns, this blend adds more complex notes than black peppercorns have alone. Upgrade your pepper mill game with robust Mal...

    View full details
  • Italian Black Truffle Sea Salt

    Our Black Truffle Sea Salt comes from one of the most esteemed delicacies in the culinary world, the Black Truffle. The Black Truffles are rather d...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details

Directions

Bring a large pot of salted water to a boil. Add orecchiette and cook until cooked through with a slight chew. Reserve 1/2 cup of the cooking water before draining pasta and returning to pot. In a food processor, combine Romano cheese, butter, and Four Corners Peppercorns. Slowly add cold water while pulsing until mixture resembles smooth ricotta cheese. Add cheese mixture to pot with orecchiette. Stir to coat pasta and add small amounts of the reserved pasta water to reach a smooth, glossy consistency. Serve immediately, garnished with Italian Black Truffle Sea Salt and additional cheese and pepper.