Cacio e Pepe

Prep time: 10 minutes

Total time: 20 minutes

Serves 4

With this pasta dish, you or your kids won’t even know they’re eating whole-wheat noodles. It’s a great first step into the world of whole-wheat.


ready to learn? just hit play.


1 to 2 teaspoons 
black peppercorns, cracked 
1 cup (4 ounces) 
grated Pecorino 
1 cup (4 ounces) 
grated Parmesan 
3 tablespoons 
unsalted butter, at room temperature 
1 tablespoon 
kosher salt 
1 pound 
whole-wheat spaghetti 


Bring a large pot of water to a boil. Meanwhile, crack the peppercorns using the back of a small skillet until all of the round peppercorns are cracked. In a large bowl, use a silicone spatula to combine the Pecorino, Parmesan, butter and pepper.

When the water comes to a boil, add the salt and pasta and cook according to package directions. Once the pasta is al dente, reserve ½ cup of the pasta water, and drain the pasta. Add the pasta and ¼ cup of the pasta water to the bowl and stir to combine, adding more water, if necessary, for desired consistency.



helpful hints

  • Let the butter come to room temperature in the warm part of your kitchen (ie. Near the stove)
  • Pasta is al dente when it still has a little firmness when you bite into it. Pasta should not be mushy

tools needed

Small skillet, cutting board, measuring cups, measuring spoons, tongs, silicone spatula, large bowl, large pot, colander


make it a meal

Here's a recipe pairing we love with our Cacio e Pepe: