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    How To Make Traditional Cacio E Pepe, According To An Italian Chef Giuseppe D’Alessio

    How To Make Traditional Cacio E Pepe, According To An Italian Chef Giuseppe D’Alessio

    Italian chef Giuseppe D’Alessio, Executive Chef of the five-star Sofitel Rome Villa Borghese hotel in Rome, Italy, shares his traditional Cacio e Pepe.

    This recipe of Cacio e Pepe, a traditional pasta dish, will instantly take you on a trip to Italy. It’s a good alternative to an actual trip, with the current travel restrictions.

    Sofitel Rome’s Signature Cacio e Pepe Recipe

    Cacio e Pepe is a traditional Roman dish composed of a thick pasta and rich, creamy sauce. Meaning “cheese and pepper,” the dish consists of only a few ingredients, making it a quick, no-fuss meal to prepare at home.


    • 12 oz. of tonnarelli or spaghetti

    • 1 tbs. of olive oil

    • 5.5 oz. pecorino cheese (aged 18 months)

    • 3.5 tbsp. parmesan (aged 30 months)

    • 3.5 tbsp. pecorino (aged 24 months)

    • Salt to taste

    • Freshly cracked black pepper to taste


    1. Bring 12 cups of water to a boil in a pot. Season with salt.

    2. Add tonnarelli to the pot and stir occasionally for 1 minute for fresh pasta and 2 minutes for dry pasta.

    3. Meanwhile, combine grated pecorino cheese, grated Parmesan cheese, olive oil, and ½ cup of the boiling water in a heavy skillet over medium heat, creating a cream. Grind black pepper to taste.

    4. Once the pasta is fully cooked, drain it in a strainer and add it to the skillet. Mix the pasta with the cream sauce.  Add more olive oil or black pepper to achieve a lighter consistency.

    5. Finally, finish the dish with pecorino.

    And voilà! You can savor your Cacio e Pepe, like a true Italian.

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