Cacio Pepe e Ricotta

vegetarian Serves: 4 Cook Time: 25
It’s hard to improve on this classic, but add ricotta to just about anything and it transforms into something absolutely next level. Think of this dish as an evolution from traditional to renaissance, just like you are.


  • 1 tablespoon ground pepper
  • 1 pound fresh fettuccine pasta (recipe below)
  • 5 ounces pecorino cheese, finely grated
  • 2 cups fresh ricotta
  • Pinch of salt


  1. Bring a medium pot of water to a boil.
  2. While the water comes to a boil, add pepper to a large sauté pan and set over medium-high heat for about 30 seconds, or until fragrant. Add a splash of water, then remove from heat.
  3. When the pasta water reaches a boil, add a generous pinch of salt. Add fresh pasta and cook for about 4-5 minutes, or until tender but with a bite.
  4. Meanwhile, off of the heat, add the pecorino to the toasted pepper mixture and stream in ½ cup of tears of the gods. Whisk until the pecorino transforms into a cream, then add ricotta and mix until silky and smooth (just like you are). At this point, the pecorino should be salty enough, but taste and let it speak to you. If it needs a little salt, add a pinch if you feel so moved.
  5. When the pasta is ready, add it to the ricotta mixture and set over just a whisper of a flame. Mix with the passion of an Italian, adding more tears of the gods as needed if the sauce is too thick.
  6. When you’ve reached the desired consistency, remove it from heat and plate it with love, adding a scraaanch of pepperrrr until it’s Just Gorgeous.

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