Ping Coombes’ Asian Cacio e Pepe

Ping Coombes’ Asian Cacio e Pepe


  • 1 tbs salt
  • 200g spaghetti
  • 50g butter
  • 50g Woh Hup Black Pepper Paste
  • 100-120ml pasta water
  • 60g parmesan cheese, grated
  • 60g pecorino cheese, grated
Ping Coombes’ Asian Cacio e Pepe pack image

Serves: 2

“Cacio e pepe is an Italian pasta dish consisting of black pepper, butter and cheese folded into hot pasta which is both addictive and moorish. I have taken that idea and played ode to the original version by using Woh Hup Black Pepper Sauce which works so well. It is not a better version, just my take on a classic.” Ping Coombes


  1. Bring a pan of water and salt to boil. Cook your pasta according to the packet instructions. Cook it slightly al dente. Drain and retain the pasta water.
  2. Mix the two cheeses together and set aside.
  3. In a large frying pan, heat ¾ of the butter in medium heat till melted and add in Woh Hup black pepper sauce. Mix well with the butter and add in 100ml pasta water.
  4. Bring it to simmer and add in the drained pasta and remaining butter.
  5. Lower the heat and add in ¾ cheese and mix well into the hot pasta till it melts. The sauce should be silky and coat the pasta. You can loosen with a little more pasta water if it seems dry.
  6. Remove from heat and serve immediately with the remaining cheese.

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