Skip to main content

Whole-Wheat Pasta with Pecorino and Pepper

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This whole-wheat pasta with pecorino and pepper is a nutritious and sophisticated take on the Roman classic, Cacio e Pepe. By using whole-wheat spaghetti, you add a pleasant nuttiness and extra fibre that complements the sharp, salty notes of the Pecorino Romano cheese. The key to this dish lies in the freshly toasted peppercorns, which provide a deep, aromatic heat quite unlike pre-ground varieties. It is an effortlessly elegant vegetarian meal that relies on just a few high-quality pantry staples to deliver maximum flavour.

Perfect for a quick midweek supper or a casual dinner with friends, this recipe prioritises texture and simplicity. Using the starchy pasta cooking water ensures a silky, emulsified sauce that coats every strand perfectly without the need for cream. Serve this comforting bowl of pasta with a crisp green salad and an extra grating of cheese on the side for a truly authentic Italian experience at home.

In this article:

Continue reading below

Ingredients for Whole-Wheat Pasta with Pecorino and Pepper

  • 1 tablespoon black peppercorns

  • 450g dried whole-wheat spaghetti

  • 350ml grated Pecorino Romano (130g), divided

  • 2 tablespoons chopped flat-leaf parsley (optional)

  • Garnish: extra-virgin olive oil

How to make Whole-Wheat Pasta with Pecorino and Pepper

Toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.

Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until al dente.

Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.

Reserve 240ml pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 300ml cheese and 120ml cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.