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Cacio e Pepe

Cacio e Pepe

So simple and oh-so good – our recipe for classic Cacio e Pepe gets its flavors from fresh ingredients and caring preparation. Dressed in shavings of cheddar, gouda or havarti, crushed garlic and chives offer bright contrasts to a smooth and decadent palate. For added depth, a generous wedge of butter completes the dish.

15 min 4 servings
Cheesy Salty


  • ½ ounce coarsely ground black pepper
  • 14 ounces dried spaghetti
  • 7 ounces Castello® Extra Mature Cheddar, Gouda or Aged Havarti cheese, shredded
  • 1¾ ounces butter
  • 1 garlic clove, peeled and crushed
  • 1 tsp fresh chives, chopped
  • 1 pinch salt


1. Cook the spaghetti In a large saucepan filled with boiling, salted water until 'al dente'.

2. While the pasta is cooking, add black pepper to a nonstick skillet and toast until fragrant. Add the butter and garlic and cook for another minute, until the butter is melted.

3. Drain the pasta, reserving ¼-½ of a cup of the pasta water. Place the pasta and the water in the saucepan.

4. Toss with shredded Extra Mature Cheddar or Aged Havarti, season with salt (optional) and top with fresh chives.

Tips & tricks

Try swapping in Castello Extra Mature Cheddar with Cracked Black Pepper! Its sharp flavor makes a delicious, melty Cacio e Pepe. Since the pepper is included in the cheese, omit the pepper from the recipe.