Cacio e Pepe Sfoglini Trumpets

Cacio e Pepe Sfoglini Trumpets

The classic 'Cacio e Pepe" recipe with a little Sfoglini twist. Enjoy all the peppery, cheesy greatness even more with the extra elegance of our Trumpet pasta.



  • 8 oz. Sfoglini Trumpets
  • 3 tbsp. extra virgin olive oil
  • 2 1/2 tbsp ground black pepper
  • 2 tbsp. unsalted butter
  • 1 cup grated pecorino cheese


Place Sfoglini Trumpets in a shallow pan and add enough water to just cover the pasta and add a pinch of salt. Boil until pasta is just al dente, approximately 5-6 minutes. Reserve all pasta water.

While the pasta is cooking, heat olive oil in a saute pan and add ground black pepper. Stir and cook over medium heat until you can smell the pepper. When pasta is cooked, add it to the pan with the oil mixture and stir to coat. Over low to medium heat, add butter, grated cheese and 4 tbsp reserved pasta water. Stir continuously and vigorously until the sauce is creamy, thickened and coating the pasta. Serve immediately.

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