Jewish Cacio e Pepe

Recipe from Jake Cohen.


  • 1 lb. pasta, cooked just shy of al dente
  • 1 lb. low fat cottage cheese
  • 1 c. Pecorino Romano cheese, finely grated
  • 1 TBSP freshly ground black pepper
  • Salt to taste


  1. Bring a large pot of water to a boil, salt the water, and cook pasta al dente. Reserve 1/2 c. pasta water for sauce, if needed.
  2. Meanwhile in a blender, combine cottage cheese through salt, and blend until smooth. Transfer to a large skillet and bring to a light simmer, stirring occasionally.
  3. Once pasta is al dente, drain, reserving 1/2 c. pasta water, and add pasta to sauce and toss to coat. Add reserved pasta water to thin, a few Tablespoons at a time, as necessary. Taste and adjust seasoning.

Jewish Cacio e Pepe:

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