Chef Ethan Stowell with the hosts of Emerald Eats on Fox 13 Seattle

Chef Ethan's Cacio e Pepe on Studio 13 Live

Chef Ethan recently joined Carly Henderson & Mireya Garcia on Studio 13 Live for their Emerald Eats segment to teach them how to make Cacio e Pepe at home, talk about our upcoming Endometriosis Awareness Month Dinner , and restaurant openings coming soon!

Watch the segment using the link below!

Emerald Eats: Ethan Stowell Restaurants CEO Makes Cacio e Pepe

Want to make this dish at home? Follow Chef Ethan's recipe below:

Cacio e Pepe Recipe


1 pound dried spaghetti
4 ounces unsalted butter
1.5 tablespoons cracked black pepper
1/2 cup freshly grated pecorino Romano


Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. While the pasta is cooking, melt the butter and the pepper in another pot. Do not brown, and keep warm. Once the pasta is cooked, strain but reserve one cup of the pasta cooking liquid. Add the cooked spaghetti and 1/2 cup of the pasta water. With a rubber spatula or a wooden spoon, vigorously stir in the cheese. If it’s not a little saucy, mix in a little more, or all, of the pasta cooking liquid. Season to taste with salt and serve while hot.