Cacio e pepe

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Cacio e pepe
Spaghetti cacio e pepe.jpg
Spaghetti cacio e pepe
Place of origin Italy
Region or state Rome
Main ingredients Pecorino Romano, black pepper
Cookbook: Cacio e pepe  Media: Cacio e pepe

Cacio e Pepe is a Roman pasta dish. [1] "Cacio e Pepe" means "cheese and pepper" in several central Italian languages. As the name suggests, the ingredients of the dish are very simple and include only black pepper, Pecorino Romano cheese, and pasta. [1] The only precaution to be taken in preparing this dish is to leave some of the hot cooking water with the pasta: the heat melts the cheese, while the starches in the water help bind the pepper and cheese to the pasta. [1] Cacio e pepe is typically made with long, thin spaghetti, such as tonnarelli or vermicelli.

See also[edit]


  1. ^ a b c Boni (1930), p. 46


  • Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.