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Cacio e Pepe

Cacio e Pepe

This is classic “cucina povera” from Rome—although the simple pasta is traditionally served as is, serve it on a bed of spicy arugula to add a fresh, summer touch.


Serves 6 people

  • 16 ounces Roan Mills Sonora fettuccini
  • 3 cups lightly packed Kenter Canyon Farms arugula leaves
  • 1½ tablespoons extra virgin olive oil
  • 1 garlic clove, pressed
  • 1 cup packed fresh pecorino romano plus additional for sprinkling
  • ½ to 2/3 cup pasta cooking liquid
  • 2 teaspoons freshly cracked pepper plus additional for arugula


Prep: 10 min • Cook: 5 min • Ready in: 15 min

Boil pasta in large pot of rapidly boiling salted water until tender but still firm to bite, about 5 minutes.

Meanwhile toss arugula, olive oil and garlic in large shallow serving bowl. Place 1 cup cheese in another large bowl. Drain pasta, reserving 1 cup pasta cooking liquid. Gradually whisk ½ cup pasta cooking liquid into cheese and continue whisking until mixture is emulsified. Add pasta and pepper and toss to coat, adding additional pasta cooking liquid if necessary to moisten. Spoon pasta atop arugula, sprinkle with a little additional cheese and serve.

Recipe from