The Untold love story of Spaghetti Cacio & Pepe

Elena Balestri’s Cacio & Pepe Recipe with soundtrack by Jess Tyrell 



250g spaghetti pasta

Palmful of course sea salt

1 tsp. freshly cracked black pepper

¾ cup finely grated Grana Padano or Parmesan

cup finely grated Pecorino


    This is a staple dish across Rome and you will not catch an Italian without Parmesan or black pepper in their kitchen. With just two ingredients this dish is simply powerful - just like our sisterhood.

    This is a really quick dish to bring together - so timing is key. Prep by grating your cheese, setting the table and pouring yourself (and sister) a glass of wine.


    • First things first get a big pot of water to the boil and throw in a generous palmful of course sea salt. *Don’t you dare add olive oil to your pasta water! Adding oil to your pasta water prevents your beautiful sauce from fully coating your pasta
    • The secret to a delicious Cacio & Pepe is to toast your cracked black peppercorns in a large sauce pan for 2 minutes on medium heat. Once lightly toasted, add ½ cup of Tears of the Gods (AKA pasta water) and bring to a light simmer. *Keep another cup of pasta water aside for the end
    • On a low heat whisk the finely grated Parmigiano and Pecorino into the sauce pan until smooth and creamy. Let simmer for 2 minutes. *Keep some cheese aside to sprinkle at the end
    • Keeping the pan on the heat, toss your al dente pasta into the pan. Add a splash or two of your remaining Tears of the Gods and mix until silky. *Don’t be shy with adding the water, you will be surprised how much gets absorbed from pan to plate - and no one wants a dry and sticky pasta.
    • Garnish with a sprinkle of Pecorino and crack of black pepper.


    No time to waste - buon appetito! 


    Elena & Jess

    P.s Enjoy this recipe listening to Jess Tyrrells “kitchen dancing” playlist

    Pichulik | Noor Earrings Brass