Cacio e Pepe with Anchovies, Squash Blossoms and Orange Powder

Revisiting a classic pasta dish loved around the world in a dynamic and creative style: that’s the intent of Michelin-starred chef Giulio Terrinoni with his Superspaghettone Cacio e Pepe, Anchovies, Squash Blossoms, and Orange Dust. This is the recipe to try at home.

Ingredients for the Recipe

Spaghetti: 500 g
Anchovies cleaned and cut into squares: 400 g
Grated pecorino cheese: 120 g
Grated parmesan cheese: 100 g
Garlic: 1 clove
Ground black pepper: 6 g
Cut zucchini flowers: 8 pcs
Orange powder: 10 g
Chopped fennel: 10 g
Evo oil: to taste
White wine: to taste


Brown the clove of garlic in ‘oil and add the previously chopped anchovies and cook them for one minute. Season with salt and deglaze with a dash of white wine, then remove the garlic. Remove the sauce from the heat and add the chopped fennel and pepper.

Cook the pasta, draining it al dente; season it in the anchovy sauce. Wait for the pasta to drop a few degrees and add the cheeses, a drizzle of evo oil and cooking water. Sauté until it becomes creamy. Enrich the cacio e pepe with the squash blossoms, orange powder, a little more pecorino and a final grind of pepper.

Chef’s Tip for an Unbeatable Cacio e Pepe

Waiting for the temperature of the pasta to drop serves to prevent the cheese from “tearing.” Remember that where there is pecorino there is Olio Evo, which enhances the flavor. If you have a pepper mill, be sure to remember before grinding to warm it slightly, this will fully allow all of the pepper’s aromas to be expressed.

Ristorante Per me Giulio Terrinoni

Cacio e Pepe with Anchovies, Squash Blossoms and Orange Powder

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