How to Make Cacio e Pepe, According to an Italian Chef
A new study by Italian Street Kitchen has revealed exactly what pasta recipes are trending in the lead up to the big day, with the creamy classic, macaroni and cheese, and the Roman staple, cacio e pepe, both topping the list with 40,500 monthly searches each.
To mark the occasion, much-loved Italian eatery Italian Street Kitchen has responded to the study by revealing its secret, nonna-approved recipe for mac and cheese and Cacio e Pepe, guaranteed to wow families across the UK this October.
World Pasta Day 2025: What Pasta Dish Will You Create?
| UK’s Top Pasta Recipe | ||
| Rank | Dish | Total Recipe Searches |
| 1 | Cacio e pepe | 40,500 |
| 2 | Macaroni and cheese | 40,500 |
| 3 | Pasta alla Norma | 9,900 |
| 4 | Fettuccine Alfredo | 9,900 |
| 5 | Spaghetti with meatballs | 9,900 |
| 6 | Pastitsio | 8,100 |
| 7 | Spätzle | 8,100 |
| 8 | Penne alla vodka | 5,400 |
| 9 | Baked ziti | 5,400 |
| 10 | Macaroni pie | 4,400 |
Coming in joint first are Rome’s cult-favourite dish cacio e pepe and the creamy crowd-pleaser, macaroni and cheese, both with 40,500 searches. They’re followed by Sicilian classic pasta alla Norma, American-style fettuccine Alfredo and Italian-American favourite spaghetti with meatballs, each attracting 9,900 monthly searches.
Rounding out the list are Greek-inspired pastitsio and Germany’s spätzle, showing UK food lovers are eager to experiment with regional and international takes on pasta. A surprise entry in the top ten is the hearty comfort food macaroni pie, proving Brits love pasta in every baked form.
Italian Street Kitchen’s ‘Nonna Approved’ Cacio e Pepe Recipe
Brothers and Executive chefs at Italian Street Kitchen, Guilio and Enrico Marchese, said ”Traditionally this is made with just spaghetti, pecorino romano and black pepper but at Italian Street Kitchen, we use bucatini for more bite, add a touch of truffle salt for depth, and finish with charred lemon and a pecorino crumb for brightness and crunch.”
Ingredients:
- Bucatini
- pecorino romano
- Parmesan
- black pepper
- truffle salt
- unsalted butter
- lemon zest and juice
- olive oil
- thyme
- panko breadcrumbs
Method:
Bring a large pot of salted water to the boil and cook the bucatini until al dente. In a wide pan, melt butter with cracked black pepper until aromatic, then add a splash of hot pasta water and truffle salt to create an emulsion. Drain the pasta and toss it directly into the pan, removing from the heat before gradually folding through the grated pecorino and parmesan until smooth and creamy. Finish with lemon zest and a squeeze of juice. For extra texture, toast panko in olive oil with thyme and a little pecorino until golden, then scatter over the top. Serve immediately with extra cracked pepper and more pecorino if you like it bold.
Chef Giulio Marchese said, “Cacio e pepe is the essence of Italian cooking, a few simple ingredients done perfectly. It’s amazing to see people all over the world embracing it. When you get it right, it’s pure magic on a plate.”
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