Cacio e pepe
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Spaghetti
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| Place of origin | Italy |
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| Region or state | Rome |
| Main ingredients | Pecorino Romano, black pepper |
 Cookbook: Cacio e pepe  Media: Cacio e pepe |
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Cacio e Pepe is a pasta dish from 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 and include only black pepper, Pecorino Romano cheese, and pasta.[1] When preparing the dish some of the hot cooking water is left 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]
Notes[edit]
Sources[edit]
- Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.
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