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Linguini Soy Cacio E Pepe

Linguini Soy Cacio E Pepe

(Serves 4-6)

Kosher salt

¾ cup Parmigiano-Reggiano, finely grated, plus more for finishing

2 cups pecorino Romano, finely grated

2 tablespoons soy sauce

3 tablespoon heavy cream

1½ tablespoons freshly ground black pepper, plus more for finishing

1 lb. linguini, spaghetti, or bucatini

Extra virgin olive oil

Cook the Pasta

Bring a large pot of salted water to a boil and cook pasta until one minute before al dente. Reserve 2 cups of the pasta water before straining.

Make the Sauce

Immediately return the pasta to the pot and add the Parmigiano-Reggiano, pecorino Romano, soy sauce, heavy cream, and ground pepper. Cook over medium heat, gently tossing the pasta until the sauce is smooth and creamy (not watery). If the sauce is too thick, add ¼ cup of pasta water at a time until you reach the desired consistency. Plate the pasta and garnish with more grated cheese, black pepper, and a drizzle of olive oil.



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