Classic Cacio e Pepe Pasta with Burlap & Barrel's Single Origin Spice Blend

Classic Cacio e Pepe Pasta with Burlap & Barrel's Single Origin Spice Blend

Cacio e Pepe is one of the great Roman pasta dishes — just three ingredients, one pan, and about 20 minutes standing between you and one of the most deeply satisfying bowls of pasta you'll ever eat. The name means "cheese and pepper" in Italian, and that's exactly what it is: a silky, glossy sauce made from nothing but Romano cheese, cracked black pepper, and starchy pasta water, clinging to every strand of spaghetti.

The secret is the blend. Burlap & Barrel's Cacio e Pepe Single Origin Spice Blend — created by chef Marc Murphy — combines Romano cheese powder, Zanzibar black pepper, fermented white pepper, and garlic powder into one perfectly balanced shake. It brings the complex, layered heat of two different peppers and the deep savory funk of aged Romano without grating a single block of cheese. Shake it in, stir with butter, and watch it come alive.

Ingredients

  • 12 oz spaghetti or tonnarelli
  • 2–3 tablespoons Cacio e Pepe Single Origin Spice Blend (generous — don’t be shy)
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • ¾ cup freshly grated Pecorino Romano (optional but highly recommended for extra richness)
  • ¼ cup freshly grated Parmesan
  • 1 cup reserved pasta water (save more than you think you need)
  • Kosher salt for the pasta water

Instructions

Step 1: Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the spaghetti until just shy of al dente — about 1 minute less than the package directions. Before draining, reserve at least 1½ cups of pasta water. This starchy liquid is the backbone of your sauce — don’t skip it.

Step 2: Toast the Blend

While the pasta cooks, melt the butter with the olive oil in a large skillet over medium heat. Add 2 tablespoons of Cacio e Pepe Spice Blend and stir for 1–2 minutes until fragrant and lightly toasted. This blooms the spices and deepens the flavor of both peppers.

Step 3: Build the Sauce

Add ¾ cup of the reserved pasta water to the skillet and stir to combine with the toasted spice blend. Let it reduce slightly for 1 minute. The water will emulsify with the butter and spices into a loose sauce base.

Step 4: Finish the Pasta

Add the drained pasta directly to the skillet. Toss vigorously over medium-low heat, adding pasta water a splash at a time as needed to keep the sauce silky and fluid. Remove from heat and add the grated Pecorino and Parmesan, tossing constantly. The residual heat will melt the cheese into the sauce without scrambling it. Add another splash of pasta water if it tightens up too much — you want a glossy, coating sauce that clings to every strand.

Step 5: Taste and Finish

Taste and add more Cacio e Pepe Blend if you want more pepper heat or cheesy depth. Serve immediately in warm bowls with a final generous shake of the blend over the top.

Tips for the Perfect Cacio e Pepe

  • Reserve more pasta water than you think you need — this is the most common mistake. The starch is what makes the sauce creamy without any cream.
  • Remove from heat before adding cheese — too much heat causes the cheese to clump rather than melt into the sauce.
  • Toss, don’t stir — vigorous tossing creates the emulsion that makes the sauce silky. Use tongs and keep the pasta moving.
  • Use the blend generously — Marc Murphy designed this to be shaken in freely. Start with 2 tablespoons and taste as you go.
  • Serve immediately — cacio e pepe waits for no one. It tightens up as it sits, so get it in the bowls and on the table fast.

Variations

  • Cacio e Pepe Mashed Potatoes — stir the blend generously into buttery mashed potatoes for a Roman-inspired side dish that pairs with everything.
  • Cacio e Pepe Popcorn — shake over freshly popped popcorn with a drizzle of olive oil for an addictive snack.
  • Cacio e Pepe Roasted Vegetables — toss cauliflower, broccoli, or zucchini with olive oil and the blend before roasting at 425°F until golden and crispy.
  • Cacio e Pepe Frittata — whisk into eggs with a splash of cream and cook low and slow for a pepper-forward Italian frittata.

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Serves

4 people

Total Time

20 minutes

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