A Roman classic with a delicate, floral twist—creamy, peppery, and ready fast (but tastes like you cooked all day).
This is one of those dishes that feels pure Italy in a bowl: pasta coated in a silky Pecorino Romano “cream” and bold black pepper—plus tender zucchini blossoms that melt into the sauce and make it extra special.
Simple ingredients, big flavor, and the kind of plate you’d proudly serve to anyone.
DOWNLOAD PDF WITH RECIPE OF CACIO E PEPE HERE:
Cooking Times + Servings
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
3.2 oz (about 1 cup) mezze maniche pasta
3.5 oz (about 1 cup finely grated) Pecorino Romano, plus more for topping
10 zucchini blossoms, cleaned and sliced into thin strips
Freshly ground black pepper, to taste (be generous)
Extra-virgin olive oil, for sautéing (about 3–4 Tbsp)
Salt, to taste (for pasta water)
Note: This is a small-batch portion. If you want a fuller 4-serving pasta dinner, simply scale everything up (especially the pasta).
Instructions
Boil the pasta.
Bring a pot of water to a boil, salt it well, and cook the mezze maniche until al dente. Reserve 1–1½ cups of pasta water before draining.Prep the zucchini blossoms.
Gently clean them (remove the pistil/stamen inside if present), then slice into thin strips.Sauté blossoms + pepper.
In a large skillet, warm a generous drizzle of extra-virgin olive oil over medium heat. Add zucchini blossoms and a ladle of pasta water. Season with lots of freshly ground black pepper and a pinch of salt.Soften the blossoms.
Cook on low heat for 3–4 minutes, until tender and silky.Finish pasta in the pan.
Add the drained pasta to the skillet while still al dente. Add a splash more pasta water and cook 3–4 minutes on medium heat, stirring so the starch helps build the sauce.Make it creamy (off heat).
Turn off the heat. Add about 3.2 oz (90 g) grated Pecorino Romano and toss vigorously, adding a little pasta water as needed until it turns creamy and glossy.Serve.
Plate immediately and top with extra Pecorino Romano and more black pepper.
Tips & Tricks (So It Never Clumps)
Turn off the heat before adding cheese. Pecorino can seize and get stringy if the pan is too hot.
Use finely grated cheese. It melts faster and creates a smoother emulsion.
Pasta water is your sauce. Add it gradually—tablespoon by tablespoon—until it looks velvety.
Pepper matters. Freshly cracked black pepper is the “second sauce” in cacio e pepe.
FAQ
Can I use another pasta shape?
Yes—rigatoni, spaghetti, tonnarelli, or mezze rigatoni all work great.
How do I clean zucchini blossoms quickly?
Gently open the flower, remove the inner pistil/stamen, and wipe with a damp paper towel. Avoid soaking them—they’re delicate.
Why did my cheese turn clumpy?
The pan was too hot or you added too little pasta water. Always kill the heat first and toss with small splashes of water until creamy.
Can I make it ahead?
Cacio e pepe is best right away. If it thickens, revive with a splash of hot pasta water while tossing.
Nutritional Facts (Per Serving — Estimate)
| Nutrient | Amount |
|---|---|
| Calories | ~260 |
| Carbohydrates | ~24 g |
| Protein | ~11 g |
| Fat | ~13 g |
| Saturated Fat | ~5 g |
| Fiber | ~1 g |
| Sugar | ~1 g |
| Sodium | ~520 mg |
Cacio e Pepe with Zucchini Blossoms (Cacio e Pepe con Fiori di Zucca)
Notes
Ingredients
- 3.2 oz (about 1 cup) mezze maniche pasta
- 3.5 oz (about 1 cup finely grated) Pecorino Romano, plus more for topping
- 10 zucchini blossoms, cleaned and sliced into thin strips
- Freshly ground black pepper, to taste (be generous)
- Extra-virgin olive oil, for sautéing (about 3–4 Tbsp)
- Salt, to taste (for pasta water)
Note: This is a small-batch portion. If you want a fuller 4-serving pasta dinner, simply scale everything up (especially the pasta).
Instructions
- Boil the pasta.
Bring a pot of water to a boil, salt it well, and cook the mezze maniche until al dente. Reserve 1–1½ cups of pasta water before draining. - Prep the zucchini blossoms.
Gently clean them (remove the pistil/stamen inside if present), then slice into thin strips. - Sauté blossoms + pepper.
In a large skillet, warm a generous drizzle of extra-virgin olive oil over medium heat. Add zucchini blossoms and a ladle of pasta water. Season with lots of freshly ground black pepper and a pinch of salt. - Soften the blossoms.
Cook on low heat for 3–4 minutes, until tender and silky. - Finish pasta in the pan.
Add the drained pasta to the skillet while still al dente. Add a splash more pasta water and cook 3–4 minutes on medium heat, stirring so the starch helps build the sauce. - Make it creamy (off heat).
Turn off the heat. Add about 3.2 oz (90 g) grated Pecorino Romano and toss vigorously, adding a little pasta water as needed until it turns creamy and glossy. - Serve.
Plate immediately and top with extra Pecorino Romano and more black pepper.
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