Chef Ethan Stowell's Cacio e Pepe

Chef Ethan Stowell’s fresh pasta craftsmanship is on full display with this stunningly simple parmesan pasta flecked with lots of cracked pepper. Paired with a beet and arugula salad and marinated olives, you might as well be seated at his trattoria, Rione XIII.

Servings: 4
Kitchen Time: 15 minutes
Allergens: Milk, Eggs, Wheat
Pairs Great With: Cold Brew Tiramisu


Your kit includes:

  • K&M X Ethan Stowell at Home Fresh Spaghetti
  • Grated Parmesan
  • K&M Tuxedo Pepper Blend
  • K&M Ricotta Chèvre*
  • K&M Marinated Beets*
  • Arugula
  • K&M Marinated Olives*

*Already made for you! 

Pantry items:

  • Salt


1) Bring a large pot of salted water (it should taste like the sea!) to a robust boil.

2) Smear the ricotta chèvre onto a serving plate and top with the arugula and beets, allowing their juices to dress the greens. Season with salt and pepper. Set aside.

3) Add spaghetti to boiling water. This is fresh, artisanal pasta so it will cook in about 8-10 minutes. Boil the pasta until it is cooked al dente (a slightly chewy bite in the middle).

4) Meanwhile, place half of the parmesan into a large mixing bowl and quickly whisk in 1 cup of the pasta water to create a smooth sauce. Stir in a very generous pinch of tuxedo pepper blend.

Chef’s Tip: A fork works great to whisk the sauce! Don’t miss Ethan’s tips in the QR code on the back!

5) When the pasta is ready, quickly toss it in the sauce to coat. Top with additional parmesan and more pepper, to taste.

6) Serve tableside with the beet salad and the marinated olives!



K&M X Ethan Stowell at Home Fresh Spaghetti (semolina, eggs, water), K&M Tuxedo Pepper Blend (black, white, pink peppercorns), K&M Ricotta Chèvre (ricotta, chèvre), K&M Marinated Beets (beets, orange juice, lemon juice, champagne vinegar, extra virgin olive oil, grapeseed oil, orange zest, sea salt), K&M Marinated Olives (olives, extra virgin olive oil, garlic, rosemary, thyme, orange zest, fennel seed, chili flake).

Written by Kitchen & Market