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.


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


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