In a world of excess, sometimes the most profound culinary experiences come from restraint. From tradition. From simplicity that refuses to apologize. That’s the philosophy behind Cacio e Pepe, one of Italy’s most iconic pasta dishes — and one that we’ve reimagined with a modern wellness twist: CBD infusion.
Cacio e Pepe, literally “cheese and pepper,” is a masterclass in minimalism. With just three core ingredients — pasta, Pecorino Romano cheese, and black pepper — it delivers an experience far greater than the sum of its parts. Add to that our carefully measured infusion of high-grade CBD oil, and you’ve got a dish that soothes, satisfies, and surprises — without altering its soul.
This isn’t a dish that needs flashy sauces or exotic additions. It doesn’t beg for attention. It earns it. Every bite of Cacio e Pepe is about intention. Heat, motion, timing, and precision. And when done right, it becomes the ultimate expression of Italian comfort with a subtle, calming edge — thanks to your favorite cannabinoid.
A Dish Rooted in Tradition — with a Sense Twist
Cacio e Pepe traces its roots to Rome, where shepherds created this meal from non-perishable, packable ingredients: dried pasta, aged cheese, and black pepper. These ingredients were cheap, light to carry, and satisfying. The dish represents the very essence of cucina povera — the art of making something from almost nothing.
At Sense, we honor that tradition while adding our signature: CBD infusion for a mellow body-mind balance. Our goal isn’t to modernize for the sake of novelty, but to elevate for the sake of experience. The pepper warms. The cheese comforts. The pasta carries it all. And the CBD helps it linger, gently, long after the plate is clean.
Why Cacio e Pepe Works
The science of this dish is simple — but not easy.
The black pepper stimulates the taste buds, creating heat and spice without capsaicin. Pecorino Romano is a hard, salty sheep’s milk cheese that melts into creamy emulsions under the right conditions. And the pasta? It’s not just a base — it’s a tool. The starch in pasta water is the secret to building that rich, glossy sauce without butter or cream.
It’s all about emulsification. No shortcuts. No cream. No oil. No binders. Just cheese, pepper, pasta water, and heat — and now, CBD-infused oil in just the right dose.
Our method integrates cold-pressed CBD oil into the finishing step, ensuring potency without degrading cannabinoids under high heat. It blends seamlessly into the sauce, enriching the mouthfeel and offering calm, focused energy rather than a heavy, sleepy buzz.
Ingredients: Precision Matters
You only need a few ingredients, so quality is everything. Don’t compromise.
- 250g dried tonnarelli, bucatini, or spaghetti
- 1 tablespoon freshly cracked black pepper (Tellicherry or Sarawak recommended)
- 100g finely grated Pecorino Romano (not Parmesan!)
- 1.5–2 tablespoons pasta water (reserved)
- 1 teaspoon CBD-infused extra virgin olive oil (15–25mg dosage per serving, depending on desired strength)
Optional: additional black pepper for garnish
That’s it. No butter. No cream. No garlic. No salt (the cheese handles that). And absolutely no shortcuts.
Step-by-Step Method: Technique Is Everything
Step 1: Boil the Pasta
Bring a large pot of water to a rolling boil, but add only a minimal amount of salt. Remember, the cheese is salty, and you’ll be reducing the water. Drop in your pasta and stir occasionally. Cook until just shy of al dente — you want some bite left.
Step 2: Toast the Pepper
While the pasta is cooking, toast your freshly cracked pepper in a wide, dry skillet over medium-low heat. This opens up the oils and floral compounds in the pepper, giving it a richer aroma and depth. You want to smell it bloom — not burn.
Step 3: Add Pasta Water
Scoop out about a cup of pasta water before the pasta is done. Add two tablespoons of it to the skillet with the toasted pepper. This deglazes the pan and begins creating your base emulsion.
Step 4: Add Pasta
Using tongs, transfer the pasta directly into the pepper-water mix. Do not drain or rinse. The residual starch is gold. Toss gently to coat.
Step 5: Add Cheese Off Heat
Remove the skillet from direct heat. Wait 20–30 seconds. Then, sprinkle in the grated Pecorino Romano while tossing or stirring constantly. The goal is to avoid clumping. Add more warm pasta water a little at a time, until the sauce turns glossy, creamy, and coats every strand. This is where patience and movement matter.
Step 6: Finish with CBD
Drizzle in your CBD-infused olive oil, stirring gently to incorporate without disrupting the emulsion. You want it to blend, not pool. The heat should be low enough not to degrade the cannabinoids but warm enough to allow diffusion. Taste and adjust pepper if needed.
Step 7: Plate with Elegance
Twirl into shallow bowls, top with a pinch more cheese and cracked pepper. Serve immediately. The sauce should glisten. The smell should be peppery, nutty, and comforting.
The CBD Difference: Why Infuse a Classic Dish?
CBD has become synonymous with wellness — known for its calming, anti-inflammatory properties and ability to promote mental clarity without psychoactive effects. Integrating it into food isn’t just trendy — it’s functional.
In Cacio e Pepe, CBD plays a sensory role. It enhances the texture of the olive oil, adds a mellow grassy note that complements the Pecorino’s tang, and offers a soft landing for the meal’s peppery heat.
Our dosage — typically between 15 to 25mg per plate — is calibrated for relaxation, not sedation. You’ll feel calm. Present. Light. It’s a culinary microdose of clarity.
Pairings and Plate Partners
Cacio e Pepe is best eaten alone. Yes — it can hold its own without side dishes. But if you insist:
- A glass of chilled white wine, like Verdicchio or Vermentino
- Bitter greens, lightly dressed — arugula, radicchio, or endive
- Roasted artichokes with lemon
- A raw fennel and apple salad with olive oil and sea salt
Avoid bold sauces or rich proteins. This is a dish about balance and harmony, not overpowering flourishes.
Troubleshooting the Sauce: Avoid These Mistakes
- Clumpy cheese? Your water may be too hot, or you added cheese too fast.
- Oily separation? You likely used too much oil or didn’t toss vigorously.
- Too salty? Cut back on salt in the water next time. Remember, Pecorino is aggressive.
- Too dry? Add more starchy pasta water, one spoon at a time.
Practice makes perfect. The more you make it, the better you’ll understand how emulsification behaves under your hands.
Health and Nutritional Insights
This is not a “diet dish,” but it is pure and honest. No hidden sugars. No preservatives. No dairy overload. Just whole carbs, protein, fat, and plant power.
Pecorino is high in calcium and protein. Black pepper aids digestion and circulation. Pasta provides energy and serotonin precursors. And CBD contributes to mood regulation, muscle relaxation, and inflammation control — particularly welcome after a long day, workout, or stressful workweek.
This is soul food, reimagined for wellness-minded modern eaters.
Cultural Context: Rome’s Greatest Export?
Some say carbonara. Others say amatriciana. But ask any Roman what they crave at 11pm after a night out, and they’ll tell you: Cacio e Pepe. It’s not just a dish — it’s a rite of passage.
In the narrow streets of Trastevere or the working-class trattorias of Testaccio, Cacio e Pepe is served with zero fanfare and full authority. It’s not meant to be messed with. Yet every Roman has their own technique — the specific pasta, pepper grind, or cheese ratio they swear by.
Our version respects that legacy but adds something new — something gentle, modern, and wellness-aligned. The infusion doesn’t clash with the heritage — it flows with it. It makes you slow down. Chew more. Feel more. That’s what we call evolution, not reinvention.
Minimal Ingredients, Maximum Impact
Cacio e Pepe reminds us that flavor doesn’t come from complexity. It comes from knowing your ingredients — and letting them work.
You don’t need twelve spices. You don’t need heavy cream. You don’t need a garnish tower or foam.
You need:
- Pasta with bite
- Cheese with character
- Pepper with attitude
- Water with starch
- Oil with purpose
And now: a touch of CBD to carry the experience into calm focus. That’s all.
Infused Favorites: Why We Do What We Do
At Sense, we’re not here to gimmick or hijack traditional food. We’re here to honor it — with modern principles and purpose. CBD isn’t a novelty. It’s a tool. An enhancement. A plant-based addition that aligns with how we want to feel after we eat: balanced, relaxed, ready for what’s next.
Our dishes are always infused with carefully measured CBD. Not enough to knock you down — just enough to lift you up.
Cacio e Pepe is the perfect vehicle. It’s silky, it’s serious, and it whispers rather than shouts. Just like the best infusions.
The Aftermath: The Best Kind of Full
When you finish a plate of Cacio e Pepe, you should feel satisfied — not sluggish. Full — but light. Warm — but not heavy.
That’s the sweet spot this dish hits. The black pepper wakes you up. The cheese hugs you. The pasta fuels you. And the CBD keeps you centered.
It’s the kind of pasta you remember. Not because of what was added, but because of what was left alone. Less is more. Always.
Make It. Master It. Make It Yours.
Once you learn the rhythm of this dish — the timing, the toss, the texture — you’ll never stop making it. It’s addicting. And now, with a touch of botanical calm, it becomes more than just a plate of pasta. It becomes a ritual.
So go ahead. Crack your pepper fresh. Grate your cheese by hand. Infuse your oil with precision. And let this dish do what it does best: satisfy completely, with nothing to prove.