This Cacio E Pepe Will Take You To Roma

Nothing warms the heart more than a beautiful light creamy plate of spaghetti, and no better one than Roma's traditional Cacio e Pepe in 30 minutes and only 5 ingredients from your pantry.

We like to play Chef every now and then. So this time, this recipe was made by own very own team on lunch break ;)

by Team AKKA



300g spaghettoni (thick pasta)

1 tbsp crushed black peppercorns

1 cup grated pecorino romano cheese

1 tsp AKKA Pomegranate Molasses

1 tsp butter (optional)

Salt as needed

cacio e pepe spaghetti on a plate



Place your pasta in a pot of boiling water with 1 tbsp salt.
Allow to cook half-way for 2-3min.

Meanwhile, place your crushed peppers alone in a sauté pan and let it heat up dry until aromas of the pepper fill the room. With a ladle, place 5-6 scoops of pasta water. Stir and let simmer for a minute then move your pasta in the pan. Let all elements incorporate and keep stirring as the pasta continues to cook. Wait for the water to reduce and thicken. If it get's dry, add more water. Remove off heat and add the pecorino cheese. Mix until all melts with a creamy finish. You can add butter for a smoother touch if needed.

Serve with 1 tsp of AKKA Molasses drizzled on top for a tangy creamy touch.


boiling water in a pangrated cheese on pastadrizzle of pomegranate molasses on pasta