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5 from 1 vote

Simple and classic Linguine Cacio e Pepe

Creamy, spicy pasta, made using just five ingredients.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Pasta meals
Keyword: Cacio e Pepe, linguine, pasta
Servings: 4 -6
Author: Emily Leary


  • 4 tbsp olive oil
  • 2-3 tsp coarsely ground black pepper
  • 500 g dried linguine
  • a pinch of sea salt
  • 160 g Pecorino cheese finely grated


  • Put the pasta on to cook in plenty of salted, boiling water. It's only going to need about 7-8 minutes. You want it very firmly al dente, almost chalky, not soft and slimy.
  • Warm half the oil in a pan over a medium heat, then add the pepper (if you like a milder heat, just use 2 tsp) and heat through for a couple of minutes until you can smell the aroma releasing.
  • When the pasta is ready, lift it out of the water and into the pan with the oil and pepper. Grab a cup of the pasta water and add that to the pan too, then sprinkle in the cheese and the remaining oil and stir until everything has melted together.
  • If it seems a little thick or dry, add a little more of the pasta water and stir through but remember that Italian sauces should coat rather than drown the pasta.
  • Serve immediately, with extra salt and pepper if desired.
  • This is such a delicious, quick dish to enjoy and makes a great change from the not-so-Italian spaghetti bolognese.