Leonardo Vignoli's cacio e pepe (Cacio e pepe di Leonardo Vignoli) from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (page 74) by Katie Parla and Kristina Gill

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on February 13, 2025

    My first time cooking cacio e pepe and it turned out clumpy/gluey. I'll definitely try again. The pasta was still good with a salad.

  • okmosa on February 02, 2020

    I looked through a lot of recipes and you tube videos to try cacio e pepe for the first time. It seemed to me that more Italians mixed the pasta, cheese, and pepper off the heat in a bowl without olive oil or butter. The only tip I wasn’t able to do was grate the pecorino on the smallest, gratiest, holes. I’m getting a new grater because I will make this again and want the cheese to melt a little better.

  • milgwimper on February 27, 2017

    This recipe is easy and a hit with all ages. A nice pantry meal served with salad. This is a keeper.

  • Frogcake on January 25, 2017

    I love this creamy version of cacio di Pepe, which comes together in a pinch. Wonderful served with a barbecued sausage and a glass of red wine. As the authors say, you have to assemble everything quickly for a flawless dish. Also important to use very fresh ingredients. Personally, I could eat this every day.

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