Cacio e pepe

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4 - 6 People

We dished up this banging pasta using @sanremopasta’s Linguine for our flood relief raffle dinner winners. Our take on ‘Cacio e Pepe’ topped with olive & speck pangrattato. Follow along to recreate this recipe at home!

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  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Serves: 4 - 6 People


  • 500 g San Remo Linguine
  • Flakey salt
  • 200 g Speck/Guanciale (optional)
  • 200 g Olive bread
  • 250 g Parmigiano Reggiano
  • 250 g Pecorino Romano
  • 200 ml Crème friache
  • 1 Lemon
  • 1 Tbsp Freshly cracked black pepper
  • 250 ml Pasta water


  • 1)

    Pop a pot of water on the boil for your pasta and add good pinch of salt. 

  • 2)

    Finely dice 200g of speck and add it to a pan on medium heat for 5 mins until fat has rendered down and speck is nice and crispy. 

  • 3)

    While speck is rendering down whizz up 400g of olive bread in a food processor to a fine crumb. Add that to the pan once the speck has rendered. Once the mixture is crisp turn off the heat and set it aside. 

  • 4)

    Add the Linguine to the boiling water.

  • 5)

    Grate or food process 250g Parmigiano Reggiano and 250g Pecorino Romano and add into a mixing bowl. Add 200ml crème fraiche, the zest of 1 lemon, 1 tablespoon of freshly cracked black pepper and 250ml of boiling pasta water. Give it a stir to combine.

  • 6)

    Once the pasta is cooked, strain it off and add the cheese mixture to the pasta stirring it through. Add and stir through the majority of the olive bread & speck pangrattato reserving some for topping. 

  • 7)

    Transfer to your favourite pasta bowls and top with the remaining olive bread & speck prangratatto. 

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