top of page


What to make when you're starved and have no idea what to eat! This pasta is so good and straightforward, with the little added step of sugar-frying shallots. It's nothing more than searing them in olive oil and granulated sugar until crisped and caramelized, and boy, do they set this classic Italian dish to rights. I added chopped parsley for freshness and used a shred-grate for the Pecorino Romano for melty strings, though you can use whatever form you like. Oh, and tons of cracked pepper. YUM.

Notes: Olive oil is extra-virgin, and butter is unsalted.


Ingredients: 8-10 ounces long pasta, two shallots sliced thinly into rings, 1 tbsp. of sugar, 2 tbsp. olive oil, 2 tbsp. butter, a pinch of sea salt, 1 tbsp. cracked pepper, 1/2 cup grated Pecorino Romano cheese, 1/4 cup chopped parsley.

Serves 2 or 1 very hungry person.

1. Cook and drain the pasta in very salty water until al dente. Drain, reserving 1/4 cup of the cooking water.

2. Heat the olive oil in a large skillet pan over medium heat until glossy. Add the sliced shallots and sugar. Stir and cook until crisped and caramelized, about 6 minutes. Remove shallots to a bowl.

3. Add the butter directly into the pan to melt. Tip the cooked pasta directly on top of the butter and add sea salt, cracked pepper, and Pecorino, along with a little cooking water as needed to bring the sauce together.

4. Add the shallots and parsley to the pasta and toss. Serve immediately.

#Green Cacio E Pepe with Sugar-Fried Shallots #cacio e pepe recipe #green cacio e pepe #cacio e pepe with parsley and shallots

bottom of page