Cacio e Pepe

Start your holiday shopping early and beat the crowds with great deals from Oliver’s! Enjoy discounts on everything the holiday essentials you need, like authentic Parmigiano Reggiano ($14.99/LB) and MiFroma Cave-Aged Gruyere ($16.99/LB) cheeses. These hardy cheeses store well, making them the perfect ahead-of-time holiday purchase. The freshly cracked and sliced-to-order Parmigiano shines brightest in a quintessential Italian classic – Cacio e Pepe. Literally translated to “cheese and pepper”, Cacio e Pepe is deceptively a simple dish that’s still hardy enough for a chilly fall evening. Enjoy this parmigiano-heavy pasta on its own or as an easy side dish.

*Prices good through 11/16/20.

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 10-15 minutes


  • 1 lb. Dried Spaghetti
  • 1 1/2 c. Freshly Grated Parmesan
  • 1 tsp. Freshly Ground Pepper
  • 2 tbsp. Butter
  • Salt, to taste
  • Grated Parmesan, for serving


  1. Cook spaghetti according to package directions in heavily salted water. While spaghetti cooks, heat butter until melted in a large sauce pan. Add about 1 cup of pasta water to butter; raise heat to high so water comes to a hard boil. Gradually stir in grated parmesan cheese, and continue reducing until a thin sauce forms.

  2. Drain pasta and stir into sauce. Stir in ground black pepper, then allow pasta to finish cooking in sauce. Season to taste with salt and additional black pepper if desired.

  3. To serve, top with plenty of freshly grated parmesan.

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