Cacio e Pepe

Our Harvest Market Kitchen chefs are offering recipes from their home kitchens. Whether you are a novice cook or seasoned chef, these dishes are simple, satisfying, and can be made in about 30 minutes. Happy cooking!


Cacio e Pepe

From Alexus’ Kitchen Watch Alexus herself introduce you to this recipe!

My New Year’s resolution was to eat less meat, so recently I have been learning more vegetarian recipes. Nowadays, I rarely eat meat. Cacio e Pepe is a versatile dish because you can use whatever vegetables you like. You can even use up odds and ends from your fridge’s vegetable drawer. When I’m busy with work or school, I like to make Cacio e Pepe because it is quick and easy.

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Cacio e PepePrep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4 people


  • Linguine Pasta, 8 oz dried
  • Pecorino Romano, ¾ C fresh grated
  • Extra Virgin Olive Oil, 1 TBS
  • Asparagus, 5 oz cut into bite sized pieces
  • Mushrooms, 3 oz sliced
  • Black Pepper, fresh ground


  1. Bring 2 quarts of lightly salted water to a boil
  2. Cook ½ box of pasta according to instructions on box, or until desired consistency
  3. Reserve ¼ cup of pasta water before draining
  4. Over medium heat, saute vegetables in light oiled pan until fork tender
  5. Take a medium sized serving bowl and whisk grated romano cheese with the reserved pasta water until smooth.
  6. Add 1 TBS Extra Virgin Olive Oil and fresh ground black pepper to taste
  7. Add pasta and sauteed vegetables to sauce and toss
  8. Serve immediately

This dish can be made with whatever vegetables are available and to your liking. Try zucchini, bell peppers, or spinach and garlic.


  • Linguine Pasta (or Gluten free alternative)
  • Pecorino Romano
  • Any vegetables and mushrooms
  • Also needed: Olive Oil, Black Pepper