Cacio e pepe (Italian pronunciation: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish from the cuisine of the city of Rome.[1] Cacio e pepe means "cheese and pepper" in several central Italian dialects. In keeping with its name, the dish contains grated Pecorino Romano cheese and black pepper, together with spaghetti,[1] or traditionally tonnarelli.[2] 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.

Cacio e pepe

A plate of traditional tonnarelli cacio e pepe in Rome
Place of origin	Italy
Region or state	Lazio
Main ingredients	Pasta, pecorino Romano, black pepper
Media: Cacio e pepe

Preparation

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.[3]

Variants

While not traditional to cacio e pepe, seafood or bacon may be added, and other shapes of pasta such as rigatoni, always made with a rough surface, may be used.[3]

See also

• Carbonara
• Italian cuisine
• List of pasta dishes
•  Food portal

Notes

Sources

• Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori. ISBN 978-8854117815.

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На других языках

[ru] Качо э пепе