Sofitel Rome’s Signature Cacio e Pepe

Sofitel Rome’s Signature Cacio e Pepe

Sofitel Rome’s Signature Cacio e Pepe

Recipe by Chef Giuseppe D'Alessio, Sofitel Rome Villa Borghese

Cacio e Pepe is a traditional Roman dish composed of a thick pasta and rich, creamy sauce. Meaning “cheese and pepper,” the dish consists of only a few ingredients, making it a quick, no-fuss meal to prepare at home.


  • 12 oz. of tonnarelli or spaghetti

  • 1 tbs. of olive oil

  • 5.5 oz. pecorino cheese (Aged 18 months)

  • 3.5 tbsp. parmesan (Aged 30 months)

  • 3.5 tbsp. pecorino (Aged 24 months)

  • Salt to taste

  • Freshly cracked black pepper to taste


  • Bring 12 cups of water to a boil in a pot. Season with salt
  • Add tonnarelli to the pot and stir occasionally for 1 minute for fresh pasta and 2 minutes for dry pasta
  • Meanwhile, combine grated pecorino cheese, grated Parmesan cheese, olive oil, and ½ cup of the boiling water in a heavy skillet over medium heat, creating a cream. Grind black pepper to taste.
  • Once the pasta is fully cooked, drain it in a strainer and add it to the skillet. Mix the pasta with the cream sauce. Add more olive oil or black pepper to achieve a lighter consistency.
  • Finally, finish the dish with pecorino


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