description Cacio e Pepe Overview
Cacio e Pepe is a traditional Italian pasta dish from Rome. Its name translates to "cheese and pepper," which are the primary ingredients alongside pasta and water. The dish is prepared by tossing hot pasta with grated Pecorino Romano cheese, freshly ground black pepper, and starchy pasta water to create a creamy sauce. Tonnarelli or spaghetti are the most commonly used pasta shapes for this classic preparation.
insights Ranking position
Cacio e Pepe ranks #7 of 156 in the Noodle Dish ranking, behind Linguine alle Vongole, ahead of Asam Laksa.
help Cacio e Pepe FAQ
What cheese is used in authentic Cacio e Pepe?
Authentic Cacio e Pepe uses Pecorino Romano, a sharp and salty sheep's milk cheese from the Lazio region. The word 'cacio' is the Roman dialect term for cheese, referring specifically to Pecorino Romano in this dish.
Why does my Cacio e Pepe sauce clump and how do I fix it?
The sauce clumps when grated Pecorino Romano meets heat that is too high, causing the cheese proteins to seize into a stringy mass. The correct technique is to toss the hot pasta with the cheese off the heat, using starchy pasta water to create a smooth emulsion.
What pasta shape is traditional for Cacio e Pepe?
Tonnarelli or spaghetti are the most traditional pasta shapes for Cacio e Pepe. Tonnarelli is a thick, square-cut egg pasta similar to spaghetti alla chitarra and is the preferred shape in many Roman trattorias.
Where in Italy does Cacio e Pepe originate?
Cacio e Pepe is a traditional dish from Rome and the surrounding Lazio region. It is one of the four classic Roman pasta dishes, along with Carbonara, Amatriciana, and Pasta alla Gricia.
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