Cacio e Pepe w/ Cracked Pepper Bacon

Cacio e pepe with bacom

Serves 4-6


  • 4-5 strips Cracked Pepper Thick Cut Strips
  • 1 1/2 cups finely grated pecorino romano
  • 1 cup parmesan
  • 1 tbsp black pepper
  • 1lb Tonnarelli or Spaghetti
  • Olive oil


  1. Preheat oven to 425ºF
  2. Fill large pot with salted water and bring to a rolling boil
  3. Meanwhile, place bacon strips on a baking sheet (use a rack if available) and bake for 22-25 mins
  4. When bacon strips are just crisping up around the edges, remove from oven and cut crosswise into ribbons and set aside
  5. Combine cheese and pepper in a large mixing bowl and work in just enough cold water to create a thick paste. Spread the paste across the bottom of the bowl
  6. When water is boiling, add pasta and cook until it is almost, but not quite, a perfect al dente. The pasta will continue to cook through the next step to finish
  7. Add bacon ribbons to the bowl with the cheese mixture
  8. With tongs, quickly transfer pasta to the bowl, add a dash of olive oil, a splash of water from the pasta pot and stir vigorously. As the cheese melts and mixes with the oil and water it will coat the pasta with a creamy cheesy bacon-y sauce.
Serve immediately, and top with a little extra grated pecorino