Cacio e Pepe with Mushrooms


Cacio e Pepe with Mushrooms Recipe

Cacio e pepe is a traditional Roman dish that literally translates to "cheese and pepper". This recipe is beyond tasty and is actually really simple to make. It's the perfect dish to try out for family dinner. We added mushrooms along with our confetti pepper blend.  La Dolce Vita!
20 min
15 min
35 min

5-6 servings


  • 4 tbsp unsalted butter
  • 1 lb shiitake mushrooms, stemmed and halved lengthwise
  • 1 lb pici
  • 2 1/2 cups finely grated Pecorino Romano
  • 1 tsp Old Salt Merchants Confetti Pepper Blend
  • 1/4 cup heavy cream
  • kosher salt


  1. Preheat oven to 250°F. Place an oven safe serving bowl in oven to stay warm.
  2. Melt the butter in a skillet over medium heat. Add in the mushrooms with a pinch of salt. Let cook for 8-10 minutes or until the mushrooms are softened and beginning to crisp.
  3. Fill a pot with about 6 quarts of water. Bring water to a boil and add a few pinches of salt. Add in the pasta and cook until slightly firmer than al dente.
  4. Remove the serving bowl from the oven and transfer the pasta into the bowl. Add in the mushrooms and toss. Be sure to save the pasta water.
  5. In a mixing bowl, add in the cheese, Old Salt Merchants Confetti Pepper Blend, and 1 1/2 cups of pasta water. Whisk until a paste is formed. If the cheese looks too clumpy, slowly add in small amounts of heavy cream until it reaches a consistency you like.
  6. Add the cheese sauce into the bowl with the pasta and toss. Gradually add another 1/2 cup of pasta water. Serve and enjoy!

Tips / Notes

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