Cacio e Pepe with Kalamata olives

A classic Roman dish that’s the perfect speedy supper enjoyed with a glass of crisp white wine.


3 tablespoons of olive oil
1 teaspoon of freshly cracked black pepper
1/3 cup finely grated pecorino Romano cheese or Grana Padano
A generous pinch of sea salt
200g of pasta (such as egg tagliolini, bucatini, or spaghetti)
2 tablespoons of unsalted butter
6-8 Kalamata olives
2-8 cherry tomatoes, halved
2 spring onions, green part only, sliced finely
The zest of a lemon


In a large pot, bring you water to a boil. Season with your salt; add your chosen pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water – this is really important, save your pasta water!

Meanwhile, heat your olive oil in a large heavy skillet over a medium heat. Add your cracked black pepper and cook, swirl your pan until toasted, this will take less than 1 minute.

Finally, add your 1/2 cup of reserved pasta water to your skillet and bring to a simmer. Add your pasta and butter, reduce the heat to low. Now add your cheese, stirring and tossing with tongs until melted and the sauce coats the pasta and your pasta is al dente. (Add more pasta water if the sauce seems dry at this stage).

Garnish with your Kalamata olives, cherry tomatoes, lemon zest and spring onion slices.