Cacio e pepe (Italian:[ˈkaːtʃoepˈpeːpe]) is a pasta dish typical of the Lazio region of Italy.[1][2]Cacioepepe means 'cheese and pepper' in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano and black pepper, together with tonnarelli[3]orspaghetti.[2] The origins of the dish are believed to be that "Shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany and Umbria created cacio e pepe in the 18th or 19th century".[4] 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.[5]
^"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.
Media related to Cacio e pepe at Wikimedia Commons
