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Cacio e Pepe Spaghetti Squash

Cacio e Pepe Spaghetti Squash


  • 2 large spaghetti squash or 1 pound short cut pasta, egg tagliatelle, gnocchi or gnudi

  • Salt and pepper

  • 8 tablespoons butter

  • 2 teaspoons coarse black pepper

  • 1 cup Pecorino Romano cheese, grated

  • 1/2 cup Grana Padano or Parmigiano Reggiano cheese, grated

  • 1 cup warm chicken stock


Pre-heat the oven to 400°F. If using squash, halve the squash lengthwise and place cut-side down on baking sheets. Roast for about 1 hour or until tender, then turn cut-side up and shred the squash into spaghetti-like strands with the tines of a fork; season with salt and pepper. Melt the butter over low heat with pepper when you remove the spaghetti squash from the oven. Add some starchy cooking water (if using pasta) or stock (if using squash) and the cheeses. Toss with the pasta or dumplings or spoon over the squash.