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Cacio e Pepe


1 pound of spaghetti
4 tablespoons of freshly ground coarse black pepper
½ pound of freshly ground Pecorino Romano cheese
6 ounces of extra virgin olive oil

Follow the instructions on package for cooking spaghetti. I like to cook the spaghetti 30-45 seconds less then instructed to insure the spaghetti is al dente. Cooking the spaghetti properly and retaining some of the pasta water is the key to making great Cacio e Pepe.
Once spaghetti is cooked drain spaghetti partially and save two cups of pasta water if needed.
In a 16 inch sauté at medium heat add olive oil and toss in partially drained spaghetti.
Now add grated Pecorino Romano cheese and coarse ground black pepper. Toss until spaghetti is covered with sauce.
With a pair of tongs portion the pasta in a deeper round bowl, finish each bowl of Cacio e Pepe with a drizzle of extra virgin olive oil and shaved Pecorino Romano cheese and serve immediately.

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This series takes viewers on a fast-paced tour of Italy’s limitless food and wine, from the Alps to the southern shores of Sicily. Whether touring a cheese cave that was once one of Mussolini’s bunkers, hunting for the elusive white truffle, exploring Napoleon’s wine tunnels, visiting a Slow Foods superstar in her humble kitchen or going 20 meters underground to the very roots of one of Italy’s most celebrated wine varietals, host Vic Rallo brings a unique perspective to the traditional format of television cooking series.Visit the Eat! Drink! Italy! with Vic Rallo Website
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