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Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London.

For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad.

All of Chef Francesco’s recipes are original, traditional and based on the best ingredients.

Italian food is one of the most beloved cuisines in the world. But, you don't need to go out to eat or travel to Italy to eat the real deal anymore. Learn how to make the most authentic, rustic Italian food in your home with this masterclass from Italian chef, Francesco Mattana.

Cacio e pepe is a typical Roman pasta dish made from just three simple ingredients – cheese, pepper and spaghetti, but we use a really special type of roman pecorino cheese.

This may sound very simple, but it’s all about making sure you toss the pasta properly to give it that perfect creaminess. You need to create a sauce with the combination of the cheese and the starchy water. Together with other simple pastas like aglio, olio e pepperoncino and sage and butter, cacio e pepe is famous as a midnight pasta because it takes you only 8-10 minutes to cook.


  • 200g spaghetti

  • 150g Pecorino Romano
  • Black pepper (freshly ground)


  1. Cook the spaghetti in salty boiling water.

  2. Toast the black pepper in a dry pan and after 1 - 2 minutes, add half a ladle of the starchy water into the pan with the toasted black pepper.
  3. In a bowl add half of the grated pecorino and a half ladle of pasta cooking water.
  4. Mix vigorously with a whisk and add more water as needed. Then add the remaining half of the pecorino, keeping a little aside to season later.
  5. Add a little more water as needed: in this phase you will have to balance a good dose of pecorino and water to obtain a cream of the right consistency without lumps.
  6. Add the cooked spaghetti to the pan with the black pepper sauce and stir.
  7. Take the pan off from the heat and add the pasta to the bowl with the pecorino cream and stir well.
  8. Serve in a pasta bowl with pecorino and extra black pepper on top.