Cacio e Pepe Potatoes – We Heart Local BC

Cacio e Pepe Potatoes

Cacio E Pepe Potatoes

Recipe and photo courtesy of BCfresh
Made with potatoes instead of pasta, this tasty Roman dish is flavoured simply with cheese (cacio) and pepper (pepe). Perfect for anytime of year but wonderful with new crop locally grown BCfresh potatoes such as Warba New Nugget Potatoes or Pacific Pearl™ White Potatoes.


  • 2 lb (1 kg) BCfresh Pacific Pearl white potatoes
  • 1/4 cup (60 mL) olive oil
  • 1 1/2 tsp (7 mL) cracked pepper, divided
  • 1/4 tsp (1 mL) salt
  • 1 1/4 cups (300 mL) finely grated Pecorino cheese, divided
  • 2 tbsp (30 mL) finely chopped fresh parsley


  1. In large saucepan of boiling salted water, cook potatoes for about 20 minutes or until tender. Drain, reserving 1/4 cup (60 ML) cooking liquid. Cut potatoes into quarters; return to saucepan.
  2. Toss together potatoes, oil, 1 tsp (5 mL) pepper, and salt; stir in 1 cup (250 mL) cheese and reserved cooking liquid. Transfer to serving dish. Sprinkle with remaining cheese and pepper. Garnish with parsley.


  • Substitute Parmesan for Pecorino cheese if desired.
  • For an even richer dish, substitute butter for olive oil.

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