Cacio e Pepe
💬 In Italian, formaggio means cheese, but in many local dialects, it's referred to as cacio. Pepe is the Italian term for pepper. Combined, these ingredients form the foundation of Rome's beloved dish, cacio e pepe.
🍽️ Cacio e pepe is celebrated as one of the 4 classic Roman pasta dishes, along with amatriciana, carbonara, and gricia. This iconic recipe relies on 3 foundational ingredients: Pecorino Romano cheese, black pepper, and traditionally spaghetti or tonnarelli pasta. The hallmark of this beloved dish is its remarkable creaminess, a testament to the artful combination of its simple components.
📍 This is a traditional dish from Rome, located in the Lazio region of Italy.
🍷 Ask your local wine shop for a light to medium-bodied red wine with bright acidity. This style of wine can complement the simplicity and richness of cacio e pepe without overpowering the dish. Look for a wine with a good balance of acidity and subtle fruitiness, which pairs well with the cheese and pepper flavors of the pasta. If you prefer whites, ask for a medium-bodied white wine with good acidity and a hint of minerality. A wine with these characteristics can cut through the richness of the cheese while complementing its flavors.
The Recipe
Fun Facts
✅ Cacio e pepe's origins trace back to ancient Roman shepherds. The ingredients - dried pasta, Pecorino Romano (a hard, salty cheese made from sheep's milk), and black pepper - were chosen for their durability and ease of transport, making it an ideal dish for shepherds on the move.
✅ Despite its simple ingredient list, achieving the perfect cacio e pepe is a true art form. The challenge lies in creating a creamy sauce without any cream. Let's stay that again ... without any added cream!
✅ From its humble beginnings, cacio e pepe has gained international acclaim, finding its way onto menus around the world and inspiring chefs and home cooks alike to replicate its simple perfection.
