bowl of cacio e pepe with silver tongs for serving

Cacio e Pepe for Two

2020 was a beast, but with some pivots and creative thinking, we were able to stay afloat and give people some ESR recipes to help get them through. With the launch of our new site, we're adding some of the recipes from our Meal Kits to help people continue to make excellent food at home for themselves and their loved ones.

This classic Roman recipe is always a hit and easy too!


  • 250 grams cooked and drained tonnarelli (or spaghetti is fine too, any long noodle, egg noodles would work)
  • 4 grams kosher salt
  • 100 grams water12 grams freshly cracked peppercorns
  • 40 grams extra virgin olive oil
  • 100 grams diced unsalted butter
  • 60 grams ground pecorino
  • More pecorino to top the finished dish (optional)


  1. Add the water, butter, olive oil, salt, and peppercorns to a pasta pan.
  2. Bring the mixture to a boil, add the cooked tonnarelli, and again, bring it to a boil.
  3. Add the ground pecorino evenly to distribute and stir vigorously with a service spoon to agitate the pasta and emulsify to a smooth, creamy consistency (add hot water as needed to keep from being too dry.
  4. Taste and adjust seasoning as needed.
  5. Plate the pasta in two warm bowls; with a rubber spatula, scrape and use the excess sauce on top.
  6. Top with more pecorino and cracked pepper as desired, and serve immediately.