Spaghetti Cacio e Pepe al Forno

Spaghetti Cacio e Pepe al Forno

Spaghetti Cacio e Pepe al Forno

This classic Italian pasta dish is full of flavor with the salty taste of the crispy prosciutto, the sharpness of the black pepper, the creaminess of the Parmigiano cheese, and the nutty flavor of the olive oil. Spaghetti Cacio e Pepe with Crispy Prosciutto is an easy and delicious dish that is sure to please your palate!

Dessert Prep


Spaghetti Cacio e Pepe al Forno!
– 1 lb of dry spaghetti
– 2-3 tablespoons of extra virgin olive oil
– 4 1/2 tablespoons of butter
– 4 1/2 teaspoons of freshly-ground black pepper
– 3 1/2 ounces of Pecorino Romano cheese, grated
– 2-3 cloves of fresh garlic, minced
– 2 tablespoons of fresh parsley, chopped


1. Preheat the oven to 350 °F.

2. Bring a large pot of salted water to a boil, then add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti, reserving one cup of the cooking liquid.

3. In a medium skillet, melt the butter over medium heat. Add the garlic, stirring for two minutes until it is lightly browned.

4. Add the black pepper and stir for another minute.

5. Take the skillet off the heat, then add the olive oil, cooked spaghetti, and cooking liquid, stirring until the sauce is coating the spaghetti.

6. Transfer the spaghetti to an oven-safe baking dish. Top with the grated Pecorino Romano cheese and chopped parsley.

7. Place the dish in the preheated oven for about 10 minutes. When the cheese is melted and the spaghetti is bubbling hot, remove the dish from the oven and let stand for five minutes.

8. Serve and enjoy!

Pairing: A smooth and well-balanced Pinot Grigio

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Spaghetti Cacio e Pepe al Forno

Spaghetti Cacio e Pepe al Forno is an Italian dish that is popular in the country’s capital, Rome. It is an oven-baked pasta dish that is made with spaghetti, black pepper and Parmigiano Reggiano cheese. It has a simple yet incredibly flavorful taste, which makes it a favorite to many pasta lovers.

Where is Spaghetti Cacio e Pepe al Forno Popular?

Spaghetti Cacio e Pepe al Forno has become popular all over Italy but is still most popular in Rome, where it originates. This dish is commonly served as an appetizer in Italian restaurants as a single serving or a family size portion. Italians from other parts of the country and tourists visiting the country, often seek out Roman restaurants to enjoy this regional specialty.

Gluten Free Adjustments for Spaghetti Cacio e Pepe al Forno

People looking to make this dish gluten free can do so by simply substituting regular spaghetti for gluten free spaghetti. Additionally, there are gluten free versions of parmesan cheese such as Grana Padano cheese which can be used in the dish.

Vegan Adjustments for Spaghetti Cacio e Pepe al Forno

To make this dish vegan, one can replace the parmesan cheese with a vegan alternative, such as nutritional yeast or cashew cheese. Additionally, vegan butter can be used in place of regular butter and soy milk can be used to replace regular milk when making a roux.


Spaghetti Cacio e Pepe al Forno is a delicious Italian dish that has been conquered in Rome but has also become enjoyed all over the country. It is easy to enjoy this dish gluten free and vegan, simply by swapping out a few ingredients. For more information on this dish you can visit Wikipedia’s Cacio e pepe page or you can visit Wikipedia’s spaghetti page.