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Cacio e Pepe

Cacio e Pepe

Cook 15 min 4 servings

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.

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  • ½ ounce coarsely ground black pepper
  • 14 ounces dried spaghetti
  • 7 ounces Castello® Aged Havarti
  • 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 Aged Havarti, season with salt (optional) and top with fresh chives.

Tips & Tricks

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.