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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 flavours 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 mins 4 servings
Cheesy Salty


  • 15 g coarsely ground black pepper
  • 400 g dried spaghetti
  • 200 g Castello® Extra Mature Cheddar or Aged Havarti, shredded
  • 50 g butter
  • 1 garlic clove, peeled and crushed
  • 25 g fresh chives, chopped
  • salt


1. In a large saucepan of boiling, salted water, cook spaghetti until “al dente.”

2. While the pasta is cooking, add black pepper to a nonstick skillet and toast until fragrant.

4. Add the butter and garlic and cook for one additional minute, until butter is melted.

5. Drain pasta, reserving 1.5 dl of the pasta liquid.

6. Place the pasta and liquid in the saucepan.

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