A Flavoria Original

Take me to the recipe

The Narrative

A cacio e pepe reimagined as a lasagna, where white cabbage and walnuts rewrite tradition

The craving for cacio e pepe strikes suddenly—an insistent, non-negotiable urge. But that day, perhaps driven by my habitual desire to avoid serving the same old dishes, the question arose: what if we took the concept in a new direction? For a moment I considered cannelloni, but then I realized lasagna was the way to go. And so, this version was born: one where Pecorino and pepper remain the undisputed stars, but spread across layers of pasta, mingling with sautéed white cabbage and surprising the palate with the addition of walnuts. It was a spontaneous idea, certainly, but one with solid roots. Cacio e pepe is a humble dish born of transumanza (seasonal livestock migration); it originated when shepherds in the Roman countryside packed their saddlebags with aged Pecorino Romano, whole black peppercorns, and dried spaghetti—ingredients that wouldn’t spoil during long journeys. Pepper, in particular, was more than just a seasoning; by stimulating heat receptors, it helped protect against the cold during nights spent outdoors. Tradition holds that Roman taverns served cacio e pepe intentionally dry, encouraging customers to order plenty of wine. Yet, despite the simplicity of its three ingredients, preparing it is considered one of the most technically demanding feats in Italian cuisine. The secret lies in creating a smooth, creamy emulsion of Pecorino and pasta cooking water—one that must never turn lumpy. Adding butter, oil, or cream is considered a departure from the original recipe. In this lasagna, white cabbage adds an earthy note, while walnuts provide crunch and a slight bitterness that stands up to the bold Pecorino. It is a dish that respects tradition but isn’t afraid to play with it.

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Three Gentle Ingredients, Three Timeless Stories

From transhumance to the baking pan, three ingredients that had long been seeking each other out

The cheese born of fire and time

Pecorino Romano PDO is a hard, cooked-curd cheese made exclusively from fresh whole sheep’s milk sourced from farms in Sardinia, Lazio, and the province of Grosseto. Its production follows an ancient technique: the milk is coagulated at a temperature between 98.6°F (37°C) and 102.2°F (39°C) using lamb rennet paste derived solely from animals raised within the same production area. The curd is then cooked at temperatures ranging from 113°F (45°C) to 122°F (50°C), before being molded and salted. Maturation lasts at least five months for table cheese and at least eight months for grating cheese. The result is a cheese with an aromatic, slightly piquant flavor that becomes more intense and pleasant with age.

The most discreet cousin of the cruciferous family

White cabbage, red cabbage, and Savoy cabbage all belong to the species Brassica oleracea but are classified into distinct botanical varieties. White cabbage and red cabbage are both included in Brassica oleracea var. capitata and differ primarily in leaf color. White cabbage forms compact heads with smooth leaves ranging from green to greenish-white, whereas red cabbage features purplish leaves rich in anthocyanins. Savoy cabbage, on the other hand, belongs to Brassica oleracea var. sabauda and is characterized by a less compact structure and crinkled leaves with a pronounced network of veins. In the kitchen, white, red, and Savoy cabbage can be enjoyed raw and thinly sliced, or cooked in stews and soups.

A Fruit Worthy of Jupiter

Among the many curiosities surrounding food, walnuts stand out for their rich history and remarkable nutritional profile. Cultivated for at least 9,000 years and originally domesticated in regions of Central Asia and the Middle East, they are an ancient fruit whose varieties have been selected over millennia through traditional farming and natural cross-breeding. From a nutritional standpoint, walnuts are especially prized for their high content of omega-3 fatty acids, in particular alpha-linolenic acid, and they are among the few tree nuts with a significant proportion of polyunsaturated fats. A charming historical detail completes the picture: the ancient Romans so esteemed walnuts that they called them Jovis glans, the “acorn of Jupiter,” underscoring the prestige this humble yet extraordinary fruit has enjoyed since antiquity.

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Culinary Secrets & Kitchen Wisdom

The Art of Selection: Finding the Right Component

For Pecorino Romano, choose a PDO variety aged for at least eight months if you plan to grate it; the longer aging process ensures a drier texture that grates finely without clumping. Avoid very fresh Pecorino, which is moist and tends to turn into a thick paste that is difficult to spread evenly between layers. When selecting a white cabbage, look for one that feels heavy for its size, with crisp outer leaves free of dark spots; a lightweight head indicates wilted inner leaves and a lack of flavor. Walnuts can be bought pre-shelled or as whole, plump, meaty, golden-brown kernels. If a kernel snaps with a clean sound, it is fresh; if it feels rubbery or looks pale, it has lost its crunch.

The Benchmark of Excellence: Identifying True Quality

The success of this lasagna depends on your ability to handle the pecorino cream without letting it curdle or separate. The cheese should be finely grated and left to rest at room temperature for at least thirty minutes before use; if it is too cold from the fridge, it will not form a smooth cream. The black peppercorns should be toasted briefly in a dry pan until they release their aroma, then coarsely ground; the heat enhances their essential oils and adds a deeper note to the lasagna. The white cabbage, cut into thin strips and sautéed with a drizzle of oil, must remain crisp. Cook it over high heat for a few minutes, uncovered, so that it releases its moisture while retaining its texture. The walnuts should be lightly toasted and added only to the top layer to ensure they stay crunchy during baking.

Navigating the Kitchen: Common Pitfalls to Avoid

The most common mistake with Pecorino is adding it directly over the heat; the cheese tends to become stringy and separate, turning the sauce into a lumpy, oily mass. It should be mixed vigorously with a ladle of pasta cooking water, as the starch helps bind everything together. In this specific case—since you are making lasagna—I recommend blending it with a ladle of meat broth instead. Another risk involves the white cabbage. If you sauté it for too long or over low heat, it releases all its water and turns mushy, losing the crunch that contrasts with the creamy softness of the Pecorino béchamel. As for the walnuts, if they are included in the middle layers, the oven heat softens them, causing them to lose their purpose. Keep them aside and sprinkle them over the top just before baking, or add them raw right before serving.

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When To Serve Cacio e Pepe Lasagne with Sautéed White Cabbage and Walnuts

Skill Level: Easy | Prep Time: 25 mins | Cook Time: 34-40 mins | Servings: 6

Ingredients:

For the Lasagna:

• 1 lb 2 oz (500 g) dry lasagna sheets
• 12.33 oz (350 g) grated Pecorino Romano
• 3 tbsp black peppercorns
• 1 ladle of meat broth

For the Béchamel:

• 2 tbsp (30 g) unsalted butter
• Generous ½ cup (70 g) ’00’ flour
• 4 cups (1 L) low-fat milk
• 1 pinch of ground nutmeg

For the Remaining Filling:

• 14 oz (400 g) white cabbage
• 3.5 oz (100 g) walnuts, preferably pre-shelled
• 1 tbsp extra-virgin olive oil
• ½ white onion, finely chopped
• Salt, to taste

🌿 Dietary & Allergen Notes: This dish contains dairy, gluten, tree nuts (walnuts), and meat (meat broth). It is Soy-Free. To easily adapt this rich lasagna for a vegetarian lifestyle, simply substitute the meat broth with your preferred high-quality, vegetable-based broth. For a strictly plant-based or dairy-free version, replace the butter, milk, and Pecorino Romano with your preferred high-quality, plant-based alternatives, and use egg-free lasagna sheets.

The Method

Preparing The Cacio e Pepe Base

1. Start with the cheese: Pour the Pecorino Romano into a bowl. Quickly heat the meat broth, using a microwave if you want to speed things up.
2. Toast the pepper: Crush the peppercorns in a mortar, or chop them with a kitchen knife. Toast them in a non-stick pan for no more than 1 minute, then deglaze with a spoonful of broth. You will know the timing is right when the spice releases its aroma.
3. Build the cream: Pour the remaining broth into the bowl with the Pecorino, a little at a time, whisking vigorously by hand until you get a dense, slightly grainy mixture. Add the toasted pepper, stir, and set aside.

Sautéing The White Cabbage

1. Prep the cabbage: Remove the outer leaves from the cabbage, rinse it, and cut it into thin strips.
2. Sauté the onion: Finely chop the onion and sauté it in a large non-stick pan with hot oil.
3. Cook the cabbage: Once the onion is fully softened, add the cabbage and sauté over high heat for about 4 to 5 minutes. Add a pinch of salt and turn off the heat.

Making the Béchamel

1. Heat the milk: Warm the milk in a small saucepan.
2. Make the roux: In a separate pan, melt the butter with the sifted flour, stirring with a whisk to create a roux.
3. Combine: Once the roux turns a golden yellow, stir in a little milk first, then pour in the rest, continuing to whisk. Add a pinch of nutmeg and thicken the béchamel, never stopping the whisking. It is ready when it reaches a dense but soft consistency.

Assembling & Baking

1. Start layering: Spread a generous spoonful of béchamel on the bottom of a baking dish. Place the first lasagna sheets on top and cover them with 2 or 3 scant ladles of cacio e pepe sauce, making sure to coat all the sheets well. Add part of the white cabbage and a little more béchamel.
2. Repeat the layers: Place the second layer of lasagna sheets—if you laid the first layer vertically, alternate the direction—and proceed with the same condiments as the first layer. Continue this way until the cacio e pepe sauce and the cabbage are used up.
3. Finish the top: Set aside a little béchamel for the final layer. Top with coarsely chopped walnuts and, if you have any left, a handful of grated Pecorino.
4. Bake: Bake in a preheated convection oven at 350°F (180°C) for about 30 to 35 minutes, depending on your oven’s power. To check if the lasagna is ready, simply pierce it here and there with a fork: if it goes in and comes out easily, it is done. If you want an inviting golden crust, switch the oven to grill mode 5 minutes before turning it off.
5. Rest and serve: Let it rest for 10 minutes before serving.

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🍽️ The Ritual

Serving this lasagna means bringing a dish to the table that plays with memory while reinventing it. Its golden, slightly crisp surface—achieved by a quick turn under the broiler—conceals layers that unfold one by one. The pasta sheets absorb the creamy Pecorino, while white cabbage lightens the cheese’s savory intensity; meanwhile, walnuts, sprinkled on at the very last moment, provide a crunchy contrast that breaks up the softness of each bite. Toasted before grinding, the pepper adds a warm note that permeates every layer, leaving a lingering trace on the palate. The béchamel sauce, made with 2% milk and a pinch of nutmeg, binds everything together without feeling heavy, its velvety texture harmonizing with the granular quality of the Pecorino.

To accompany a lasagna that celebrates Roman tradition with a touch of originality, a young red wine with low tannins is recommended. A Cesanese del Piglio, served slightly cooler than usual, enhances the savory Pecorino without overpowering the cabbage. Alternatively, a Ciliegiolo di Narni or a young Sangiovese di Romagna offers a freshness that balances the dish’s richness. If you prefer a white wine, a still Malvasia di Candia, with its subtle aromatic notes, stands up well to the pepper and the toasted flavor of the walnuts.

For a non-alcoholic option, water infused with lemon zest and rosemary sprigs makes for a clean, thirst-quenching accompaniment that refreshes the palate between bites.

Serve this lasagna as a tribute to a tradition that isn’t afraid to evolve. Enjoy!