Skip to main content

Cacio e POPe (Italian Mac and Cheese)

Illustration of a bowl of Cacio e POPe (Italian Mac and Cheese)
Cookbook 1.1


  1. Bring 3 quarts of water to a boil in a 5-quart pot. Season with salt.
  2. Add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup of the pasta cooking water.
  3. Heat the olive oil over medium heat in a Dutch oven (or another large pot or skillet). Add pepper and cook, swirling pan, until toasted, about 1 minute.
  4. Add 1/2 cup of the reserved pasta water to the pan and bring to a simmer. Add the pasta and the butter.
  5. Reduce the heat to low and add the Grana Padano or Parmesan, stirring and tossing with tongs until melted.
  6. Remove pan from heat. Add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta and the noodles are al dente.
  7. Add more pasta water if the sauce seems dry. Transfer pasta to warm bowls and serve.

Illustration of a pile of Tagliolini