Linguine Cacio e Pepe

Cacio e Pepe pasta

Cacio e Pepe (Cheese and Pepper) is a simple, yet delicious way to serve pasta.  It is a typical dish from Rome, and can be served with spaghetti, linguine, or even short pasta such as rigatoni.

On this occasion, I made Linguine Cacio e Pepe.

Linguine Cacio e Pepe

Ingredients – Linguine Cacio e Pepe for 4 people

  • 500g Linguine
  • 200g Pecorino Romano cheese
  • Generous amount of freshly-ground black pepper
  • Drop of oil and fistful of salt for the pasta cooking water


Put a large pan with water, a drop of oil and a fistful of salt on the hob and bring to the boil.  I usually advocate using the largest possible stockpot style pan for pasta cooking, but this recipe works best if you have very starchy water, so use a slightly smaller (but still ample) pan / less water than you usually would for pasta.

Once the water is boiling, add the pasta, stir after a minute or so, and occasionally during cooking, to ensure it doesn’t stick together.

While the pasta is cooking, finely grate the pecorino cheese.  The key to this recipe is the cheese.  Make sure you use a good quality pecorino romano and that you grate it as finely as you can – this will enable you to create the creamy sauce.  If the cheese is too coarsely grated, it won’t go creamy and will clump instead.

Grind plenty of black pepper into the pecorino.  How much you use, will depend on taste, but you are ideally aiming for a speckled look to the cheese, and for a good peppery kick to the sauce.

Once the pasta is nearly cooked (about a minute before it’s done), take a bit of water out of the pan with a ladle and stir it into the cheese with a fork.  Add a bit at a time (half a ladle or less) and stir each time, until you achieve the desired creamy consistency.

Cacio e pepe - the creamy 'sauce' consistency

This is what you are aiming for with the pecorino, pepper and cooking water.

Once the pasta is cooked, nicely ‘al dente’, drain it and immediately stir it through the cheese.

Serve onto pasta bowls and, if you wish, add a bit more freshly-ground black pepper.

Cacio e pepe pasta.  Gloriously Simple.  Gloriously Good! 


Tomato Spaghetti | Spaghetti al Pomodoro Fresco

Spaghetti with fresh tomatoes, basil and garlic

One of my favourite summer recipes – incredibly quick and easy to make

I love this recipe!  To me, it just shouts out “It’s Summer!” The colours, the scent, the flavours…everything comes together to give your taste buds a glorious treat.

Tomato Spaghetti

Ingredients for Spaghetti with fresh Tomatoes, Garlic and Basil (quantities according to taste)

  • Spaghetti
  • Fresh tomatoes, chopped up
  • Fresh garlic, finely chopped or crushed (about half a clove per person, but this is subject to individual taste)
  • Fresh basil leaves, torn or roughly chopped
  • A generous splash of extra virgin olive oil
  • Salt to taste
  • Ground chilli flakes to taste (add to individual servings at the dinner table)


Bring a big pan of water to the boil, add a handful of coarse sea salt and a drop of oil (no need for olive oil here, it’s just to stop the pasta from sticking)

Put enough spaghetti into the boiling water for however many people you’re feeding and cook to ‘al dente’ consistency (cooked but not soggy, with a little bit of ‘bite’ left)

While the pasta is cooking, chop the tomatoes and finely chop or crush the garlic

Place these into a big bowl and add the chopped or torn basil leaves

Season with salt (to taste) and add a generous helping of excellent quality extra virgin olive oil

When the pasta is cooked, drain and immediately transfer into the bowl holding the tomatoes, basil & garlic

Toss everything together and serve immediately!

For those that enjoy a bit of spice, provide ground chilli flakes (we have ours in a salt/pepper mill set to its finest setting) and each individual can add these to their own portion, to taste.


Tomato Spaghetti – Gloriously Simple, Gloriously Good!

Quick leftover pasta lunch | Pasta omelette

Hi fellow foodies

I’m sorry I’ve not posted any recipes for ages…exciting things have been happening and I’m in the process of launching my Supplì as a branded (Cini) product in the UK!!! Look out for further updates as the website is almost ready and I’m hoping to have them available in small retail outlets before too long.

In the meantime, I thought you’d like a quick lunch tip…

If you’ve had pasta the night before (this works particularly well with Spaghetti), heat a bit of butter in a non-stick frying pan, add the pasta (regardless of sauce, this tends to work well) and heat it through. 

Break 2-3 fresh eggs (depending on the amount of pasta and the size of your frying pan) in a bowl and gently whisk them with a fork, just enough to mix the whites & yolks together.  Don’t over-work them!

Add a bit of salt & pepper (to taste) to your eggs, then pour onto the pasta.  Quickly mix the eggs into the pasta, over a high heat, as the omelette starts to cook, then leave to set on the stove. 

If you have a pan that can go under the grill, preheat the grill before you start, then cook the omelette for 1-2 mins max on high on the stove prior to placing the pan under the grill for a minute or so to cook the top.  Otherwise, cook the omelette on medium heat on the stove and consider placing a lid over it to allow the steam to cook the omelette from the top.

Serve & enjoy.  Quick & Gloriously Good 5 minute leftover lunch!
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