Cacio e Pepe Sauce from Roscioli

Many would argue that the Roman restaurant Salumeria Roscioli has perfected cacio e pepe, the iconic dish of creamy cheese spiked with zesty and aromatic black pepper. Lucky for us, the chefs behind the restaurant have jarred their version of cacio e pepe, bringing the Roman experience closer to home. Made of 60% sharp, salty and authentic Pecorino Romano DOP cheese, real Parmigiano-Reggiano DOP cheese and black pepper, this jar is as close to the real deal as you’ll get without a plane ticket. 

Cacio e pepe is traditionally served with spaghetti, but cuts like bucatini or fusilli are also especially adept at holding on to rich, creamy sauces. Just make sure to finish your Roscioli cacio e pepe with a sprinkling of extra Pecorino Romano and freshly crushed black pepper. 

Watch how the Roscioli pros make cacio e pepe from the jar or read our instructions here.

About the producer

In Rome, the Roscioli family are culinary royalty. Their network of businesses, which include a bread bakery, pastry shop, salumeria and wine bar, attract crowds from all over the world as well as local Romans. Their salumeria is particularly famous for being one of the most sought-after dining destinations in the city. Twice a day, the humble deli is transformed into a full-fledged restaurant serving pasta among other time-honored Roman dishes. 

In the 1950s, Franco Roscioli opened a bread bakery on the outskirts of Rome and a few years later, invited his brother Marco (then only 12 years old) to join him. Today, Marco’s three children are at the helm of the family business that has recently opened their first international outpost in New York City. Read more about the Roscioli family’s legacy from the New York Times.