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What is special about Alessandro Borghese’s cacio e pepe?

Cacio e pepe by Alessandro Borghese

Alessandro Borghese's cacio e pepe pasta includes the addition of parmesan and Tasmanian pepper. The result? Sensational!

There are truly many chefs who, in defiance of tradition, have created their own reinterpretation of cacio e pepe. Let's take for example the cacio e pepe by Alessandro Borghese, Roman by birth. The chef's recipe, just as he confessed to Radio Deejay, involves the use of two types of cheese and two types of pepper . Since it is a very simple dish, the quality of the ingredients also comes into play, which must be very high.

The choice is yours whether to prepare the classic spaghetti cacio e pepe by Alessandro Borghese or whether to opt for a more traditional pasta format such as tonnarelli . In all cases you will have a quick recipe to prepare, perfect to cook for dinner when you are really short of ideas. Getting a creamy cacio e pepe is simpler than you can imagine and we are about to prove it to you.

Cacio e pepe by Alessandro Borghese
Cacio e pepe by Alessandro Borghese

How to prepare the cacio e pepe recipe by Alessandro Borghese

  1. First, cook the pasta in plenty of salted water for the time indicated on the package. In fact, you will have to obtain an al dente cooking.
  2. In the meantime, combine the other cacio e pepe ingredients in a bowl. The changes made by the chef include the addition of parmesan and very aromatic Tasmanian pepper to the classic pecorino and freshly ground pepper .
  3. Just before the end of cooking the pasta, take a couple of spoons of its water and add them to the cheeses.
  4. Mix with a kitchen whisk until they have dissolved. The water should always be added little by little until you obtain a smooth cream. This is the secret of the creamy cacio e pepe recipe.
  5. Then drain the pasta very well and add it to the bowl, mixing quickly.
  6. Divide onto plates and serve immediately.

As promised, this is an easy but at the same time sophisticated recipe, ideal for many occasions. We also leave you the classic cacio e pepe , perfect for purists who don't like variations on the theme.


Cacio e pepe does not lend itself to any preservation . Prepare and enjoy this typical Roman recipe at the moment.

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