Spaghetti Cacio Pepe

January 14 2021 – That's Amore Cheese

Spaghetti Cacio Pepe

Spaghetti Cacio Pepe

Dietary Vegetarian
Chef Justine Schofield
Course Main
Servings 4 people



  • 500g spaghetti ⠀
  • 1 tbsp freshly crushed black pepper ⠀
  • 150g That’s Amore Buffalotto, grated ⠀
  • 75g That’s Amore Grated Parmesan


  1. Bring a medium size pot of salted water to the boil.
  2. Add spaghetti and cook until 2 mins before al dente.
  3. Bring a large pan to medium heat and add black pepper. Toast for 1 minute or until aroma is released. Swirl pan to prevent pepper from burning.
  4. Add a ladle of starchy pasta water to the pan and mix until creamy in texture.
  5. Add cooked spaghetti to the pan without discarding the pasta water.
  6. Toss on a low heat until pasta is coated and cooked.
  7. Meanwhile, add ½ cup of pasta water, Buffalotto and Parmesan into a bowl and mix to create a creamy sauce.
  8. Add cheese sauce to pasta. Toss until silky and pasta is coated. Add a splash more pasta water if needed.
  9. Plate up and sprinkle with Parmesan and black pepper. Serve immediately.

Tagged: Dairy, Entree, Main, Pasta, Vegetarian