Cacio e pepe
 A plate of traditional cacio e pepe with tonnarelli in Rome | |
| Place of origin | Italy |
|---|---|
| Region or state | Lazio |
| Main ingredients | Pecorino Romano, black pepper |
Cacio e pepe (Italian pronunciation: [kaˈtʃo e ˈpeːpe]) is a pasta dish from modern Roman cuisine.[1] "Cacio e pepe" means "cheese and pepper" in several central Italian dialects. As the name suggests, the ingredients of the dish are very simple: black pepper, grated Pecorino Romano cheese, and spaghetti.[1] All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended, to make the sauce adhere well.
The pasta is prepared in boiling salted water as usual; it is then poured into the grated pecorino mixed with black pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta.[2]
While not authentic cacio e pepe, seafood or bacon may be added, and other shapes of pasta such as rigatoni, always made with a rough surface, may be used.[2]
See also[edit]
Notes[edit]
- ^ a b Boni (1930), p. 46
- ^ a b "Spaghetti Cacio e Pepe Ricetta Originale Romana" [Spaghetti cacio e pepe – the original Roman recipe]. The Foodellers (in Italian). Retrieved 17 October 2019. There is an English translation, but it lacks important tips on getting this deceptively simple dish right. Google Translate works well.
Sources[edit]
- Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.
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