Roscioli Roman Cacio e pepe recipe

Roscioli is a well-known Roman bakery and restaurant with its version of the Cacio e Pepe recipe.

Cacio e Pepe is a classic Roman pasta dish known for its simplicity and deliciousness. It consists of just a few ingredients: pasta, Pecorino Romano cheese, black pepper, and a bit of pasta cooking water. Roscioli is a well-known Roman bakery and restaurant with its version of the Cacio e Pepe recipe. Here’s a basic recipe for Roscioli’s Roman Cacio e Pepe:


  • 320g (about 11 oz) of spaghetti or tonnarelli (traditional Roman pasta)
  • 120g (about 4 oz) of Pecorino Romano cheese, finely grated
  • Freshly ground black pepper
  • Salt
  • Extra-virgin olive oil (optional)

How to prepare

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta to the boiling water and cook until it’s just al dente, following the package instructions. Reserve about 1 cup of pasta cooking water before draining the pasta.
  3. While the pasta cooks, finely grate the Pecorino Romano cheese.
  4. In a large skillet or pan, toast freshly ground black pepper over low heat for a minute or two, just until it becomes fragrant. Be careful not to burn it.
  5. Add a small amount of olive oil to the skillet, if desired, to create a creamy sauce. Some recipes use this step to make the sauce smoother, but it’s optional.
  6. Add a spoon of the reserved pasta cooking water to the skillet with the black pepper and oil. Stir to combine and create a creamy base.
  7. Drain the cooked pasta and add it directly to the skillet with the pepper mixture. Toss the pasta to coat it evenly.
  8. Gradually add the grated Pecorino Romano cheese to the pasta, tossing continuously to create a creamy, emulsified sauce. If the sauce is too thick, add more pasta cooking water as needed.
  9. Keep tossing and stirring the pasta until the cheese has melted into a creamy sauce and the pasta is well-coated.
  10. Taste and adjust the seasoning, adding more Pecorino or black pepper if desired.
  11. Serve the Roman Cacio e Pepe immediately, garnished with extra cheese and pepper if you like.

In conclusion:

Cacio e Pepe is a classic Roman dish dating back centuries. It originated as a simple and hearty meal for Roman shepherds with easy access to Pecorino cheese and black pepper. Today, it’s a beloved Italian pasta dish enjoyed by people worldwide. Roscioli, a renowned Roman bakery and restaurant, has its own version of the recipe, reflecting the Roman tradition and culinary expertise.

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