Cacio e pepe

Traditional Italian pasta dish

Spaghetti cacio e pepe, creamy as it should be

Cacio e pepe is a traditional Italian pasta dish from Rome, characterized by its simplicity and rich flavor. The name "cacio e pepe" literally translates to "cheese and pepper" in Italian, which are the primary ingredients of the dish.

Ingredients

The essential ingredients for cacio e pepe are:

• Pasta, typically spaghetti, tonnarelli, or bucatini
• Pecorino Romano cheese, finely grated
• Freshly ground black pepper
• Salt (for the pasta water)

Preparation

The preparation of cacio e pepe is deceptively simple, yet requires careful attention to technique to achieve the desired creamy texture. The process involves:

1. Cooking the pasta in salted boiling water until it is al dente.
2. Reserving some of the starchy pasta water before draining the pasta.
3. Mixing the grated Pecorino Romano cheese with freshly ground black pepper.
4. Combining the hot pasta with the cheese and pepper mixture, adding the reserved pasta water gradually to create a creamy sauce that coats the pasta evenly.

Technique

The key to a successful cacio e pepe lies in the emulsification of the cheese and pasta water to form a smooth sauce. The heat from the pasta and the starch in the water help to melt the cheese and bind the ingredients together. It is important to add the pasta water slowly and stir continuously to prevent the cheese from clumping.

Variations

While the traditional recipe is strictly adhered to in Rome, variations exist that incorporate additional ingredients such as butter or olive oil to enhance the creaminess of the sauce. However, purists argue that these additions detract from the authentic flavor of the dish.

Cultural Significance

Cacio e pepe is a staple of Roman cuisine and is often served in trattorias and restaurants throughout the city. It is celebrated for its simplicity and the way it highlights the quality of its ingredients. The dish is a testament to the Italian culinary philosophy of using few ingredients to create a dish that is greater than the sum of its parts.

Related pages

• Italian cuisine
• Pasta
• Pecorino Romano
• Roman cuisine

Cacio e pepe served in a traditional manner

See also

• Carbonara
• Amatriciana
• Gricia