Cacio e Pepe
A simple Roman pasta dish made with Pecorino Romano cheese, black pepper, and pasta water.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cacio e Pepe, meaning "cheese and pepper" in several central Italian dialects, is thought to have originated from Roman shepherds. The dish provided a filling and portable meal with ingredients they readily had on hand: hard, aged cheese, black pepper, and dried pasta that wouldn't spoil easily.
Cacio e Pepe is deeply ingrained in Roman culinary culture, representing a testament to resourcefulness and simplicity. It is a quintessential Roman dish, often seen as a representation of the city's culinary heritage.
Simplicity and Quality
The dish's minimalist nature emphasizes the importance of high-quality ingredients. Romans take pride in using authentic Pecorino Romano cheese and freshly ground black pepper.
Trattoria Staple
Cacio e Pepe is a standard offering in most Roman trattorias, often served as a first course (primo piatto).
Roman Identity
The dish is considered a symbol of Roman cuisine, alongside dishes like Amatriciana and Carbonara, all highlighting the city's focus on simple, satisfying flavors.
Cacio e Pepe boasts a deceptively simple yet intensely savory flavor profile.
The primary flavors are sharp, salty Pecorino Romano cheese, pungent black pepper, and the starchy richness from the pasta water that emulsifies into a creamy sauce. The key is the balance and quality of the ingredients. The Pecorino Romano provides a powerful salty and umami backbone, while the black pepper delivers both heat and aromatic complexity. The starchy pasta water acts as a crucial binding agent, creating a smooth, velvety texture that clings to the pasta.
Cheese Matters
Use only real Pecorino Romano cheese. Its sharpness and saltiness are essential to the dish's flavor. Pre-grated cheese often lacks flavor and may not melt properly.
Pasta Water is Key
Don't discard the pasta water! The starch in the water is crucial for creating a creamy, emulsified sauce. Reserve plenty of it and add it gradually to the cheese and pepper mixture.
Pepper Power
Use freshly ground black pepper, preferably toasted lightly before grinding, to maximize its flavor and aroma. Coarsely ground pepper provides a better texture.
Emulsification is Everything
The key to a creamy sauce is proper emulsification. Gradually add the pasta water to the cheese and pepper while mixing vigorously to create a smooth, cohesive sauce. Work quickly to prevent the cheese from clumping.
Temperature Control
Make sure to lower the heat while emulsifying the sauce, or even remove it from the heat completely. High heat can cause the cheese to seize and become stringy instead of creamy.
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