Spaghetti Squash Cacio e Pepe

Fortunato Nicotra

Felidia, NYC

A riff on the classic Roman pasta, this simple recipe pairs lots of spicy cracked black pepper with a showering of salty Pecorino cheese.


  • 1 whole spaghetti squash
  • Olive oil as needed
  • Salt and pepper to taste
  • 4 tablespoons extra virgin olive oil
  • ½ cup grated Pecorino Toscano


Preheat the oven to 450°F. Cut the squash in half lengthwise and scrape out the seeds. Line a baking sheet with aluminum foil. 

Season the squash with olive oil, salt, and pepper. Place the squash flesh-side down and roast for 30 to 40 minutes, until fully cooked. 

Remove from the oven and let rest until it’s cool enough to handle. When the squash is cool, use a large kitchen spoon to scrape the strands of squash from the inside of the skin. 

Toss the spaghetti squash in a bowl with the extra virgin olive oil. Taste it and adjust the seasoning, if needed. Divide among 4 plates and finish with lots of freshly cracked black pepper and grated Pecorino.


4 servings