Cacio e pepe rosso recipe

Cacio e pepe rosso

  • serves 2
  • Easy

Check out this super easy vegetarian cacio e pepe rosso dish. We’ve used pink peppercorns rather than black peppercorns to add a bit of colour to this simple but delicious pasta recipe


Make this cacio e pepe rosso, then check out London restaurant, Padella’s special cacio e pepe, along with our crab cacio e pepe, fettuccine alfredo, spaghetti carbonara and more quick pasta recipes.



  • spaghetti 200g
  • olive oil 2 tbsp
  • butter a large knob
  • garlic 1 clove, squashed
  • pink peppercorns 2 tsp, crushed with a pestle and mortar
  • grana padano (or veggie alternative) 50g, finely grated


  • Step 1

    Cook the spaghetti in lots of boiling salted water until just tender. Drain, saving a cup of the cooking water.

  • Step 2

    Put the olive oil and the butter in a wide shallow pan. Add the garlic and pepper, then heat until melted. Cook for a couple of minutes, then scoop out the garlic.

  • Step 3

    Tip in the spaghetti and 2 tbsp cooking water. Stir a few times, then add the cheese and another 2 tbsp water and toss together. The water, cheese and butter should come together to make a creamy sauce that coats the pasta – add a splash more water if it gets too thick. Serve in warm bowls with an extra sprinkle of pink pepper.

Nutritional Information

  • Kcals 612
  • Fat 24.1g
  • Saturates 9.3g
  • Carbs 75g
  • Sugars 2.6g
  • Fibre 4.8g
  • Protein 21.3g
  • Salt 0.5g